Ground Beef Noodle Soup
1 ½ lb. ground beef
½ c. each chopped onion, celery and carrot
7 c. water
1 envelope au jus mix
2 Tbsp. beef bouillon granules
2 bay leaves
1/8 tsp. pepper
1 ½ c. uncooked egg noodles
In large saucepan or Dutch oven, cook beef, onion, celery and carrot over MEDIUM heat until meat is no longer pink and vegetables are tender; drain. Add water, au jus mix, bouillon, bay leaves and pepper; bring to boil. Stir in noodles. Boil, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves before serving. Makes 8 servings (2 quarts).
(11/13/17)