"SKI SOUP"

I made this soup when the kids were young and we would go skiing.  It freezes well so I would make it at home and then heat up one evening after they had been skiing during the day.  Serve with hot french bread and everyone is happy.

1 lb ground beef
1/2 c chopped onion
2 cans (14 1/2 oz) Italian stewed tomatoes
     I put in the blender first to get rid of the pieces (for Erik:)
2 cans (10 1.2 oz) beef broth
1 can (16 oz) mixed veg , drained
1 t dried oregano
1/2 t salt (usually I leave this out since the canned items have plenty of salt)
1/4 t pepper
1 c uncooked egg noodles

In large soup pot,  brown beef and onion, drain.  Add tomatoes, broth, vegetables and seasonings.  Bring to a boil, add noodles.  Reduce heat to medium and cook covered for 10-15 minutes or until noodles are done.  (6-8 servings)

Plan to try it this winter by replacing beef with beans and beef broth with vegetable broth to see how it works as a vegetarian soup.