Ingredients
1
lb lean (at least 80%) ground beef
1
small onion, chopped (1/4 cup)
1
can (10 3/4 oz) condensed cream of celery soup
1/2
cup frozen sweet peas (from 1-lb bag)
2
cups tomato juice
1 1/4
cups water
3/4
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
3/4
teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves
1/8
teaspoon pepper
1
dried bay leaf
1
cup uncooked egg noodles (2 oz)
Preparation
In 4-quart Dutch oven, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients except noodles. Heat to boiling. Stir in noodles; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until noodles are tender. Remove bay leaf.
