German Beef Noodle Soup

Ingredients:  

1 pound left over roast beef, cubed

1 large onion, chopped

2 ribs celery, chopped

1 tablespoon vegetable oil

2 1/2 quarts water

Salt and Pepper to taste

1/2 teaspoon caraway seeds

1/2 teaspoon dried dill weed

1 can (14-1/2 ounces) tomatoes, cut up

5 cups Fine Egg Noodles

  Directions In a large sauce pan or Dutch oven over medium heat, cook onion and celery in vegetable oil until tender. Add water, salt, pepper, dill and tomatoes. Simmer for 20 minutes. Add fine egg noodles and simmer for 2 more minutes. Makes about 3 quarts. Servings 8