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1 15ouncecan diced tomatoes with juiceor half a can is better if you'll use up the rest later
2quartsbeef broth
1cupor so chopped or shredded leftover beeffrom making broth if you made your own
2cupsegg noodles or other small pasta
1/4cupfresh parsleychopped, or a few tablespoons dried
salt and pepper to taste
Instructions
Heat the oil and saute the onion, carrots, and celery a few minutes. This is pretty much how all my soups start! Add the thyme, broth, and meat and bring to a simmer. Cook 15-20 minutes, until the vegetables are tender. Add the pasta or egg noodles and cook as long as the pasta says to cook, stirring now and then.
Stir in the parsley and taste. Add salt and pepper as needed.