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Directions

1. 1
   Saute carrots, celery, onions and garlic on medium heat for 8.
2. 2
   minutes.
3. 3
   Add beef broth- also dissolve a beef bouillon cube inches.
4. 4
   1/2 cup beef broth.
5. 5
   Add 2 cans tomatoes.
6. 6
   Add pepper and parsley.
7. 7
   Put 1 can of pinto beans in small food processor until smooth.
8. 8
   Add this to soup.
9. 9
   Bring to a boil then simmer soup until.
10. 10
    vegetables are tender- about 30 minutes.
11. 11
    Stir in tomato paste.
12. 12
    and cook another 10 minutes.
13. 13
    Add roast beef and noodles and cook.
14. 14
    another 10 minutes.
15. 15
    Add another 1 teaspoons dried parsley and stir and.
16. 16
    serve.