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READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute carrots, celery, onions and garlic on medium heat for 8.
  2. minutes. Add beef broth- also dissolve a beef bouillon cube inches.
  3. 1/2 cup beef broth. Add 2 cans tomatoes. Add pepper and parsley.
  4. Put 1 can of pinto beans in small food processor until smooth.
  5. Add this to soup. Bring to a boil then simmer soup until.
  6. vegetables are tender- about 30 minutes. Stir in tomato paste.
  7. and cook another 10 minutes. Add roast beef and noodles and cook.
  8. another 10 minutes. Add another 1 teaspoons dried parsley and stir and.
  9. serve.

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