Beef Vegetable Soup

It's a rainy weekend here in Austin. We need the rain badly so no one is complaining. My little bitty was sick last week so I thought that some Beef Soup would be great for us all. This is one of those recipes that does not have a recipe. My grandmother just "makes it.". Each time you make this soup it can be just a little bit different. I think that's what is part of it's appeal. I've made it with leftovers, cleaned out the fridge or punted when I didn't have some ingredients that normally go into it. Once I used rice instead of noodles. It's a great go-to dish for a rainy weekend when you really don't want to go to the store.

Beef Vegetable Soup

2-3 pieces of Beef soup bone

Worcestershire sauce

chili powder or Emeril's Essence

celery

onion

garlic

carrots

potatoes

mixed veggie (canned or frozen)

noodles

Salt and pepper the beef. Place in the hot soup pan and sear. Remove meat, add celery, onion, and garlic to sweat. Return meat to the pot and add 4 quarts of water with the Worcestershire sauce and chili powder. Chop carrots and potatoes and add to the pot. Bring to a rapid boil. Add the mixed vegetables. Reduce heat and let cook for about 30 minutes. Add a bag of very thin egg noodles. Cook until noodles are tender.

Serve soup with bread sticks or hot rolls and a salad.