1 pound lean ground beef
1 small onion finely chopped
1 teaspoon salt
Half a teaspoon of black pepper
1 can (15 ounces) Italian-style stewed tomatoes
2 cans (15 ounces each) beef broth
1 can (15 ounces) small diced tomatoes, undrained
1 can (15 ounces) mixed vegetables, drained
1 teaspoon dried basil
1 teaspoon dried parsley
1½ cups uncooked egg noodles
Saute ground beef, onion, salt, and pepper in a large saucepan over medium-high heat. The beef crumbled while it was cooking. Once the beef is no longer pink, drain the grease.
Combine the can of stewed tomatoes in a blender and add to the soup pot along with the cooked beef. Add the beef broth, diced tomatoes, mixed greens, basil, and parsley. Bring it to a boil.
Once boiling, add the uncooked egg noodles and cover the pot with a lid. Reduce the heat and let the soup cook for 12-15 minutes.