1/2 lb lean beef, julienned
1 small clove garlic, minced
1 tbsp olive oil
2 cans beef broth
3 cups water
1/8 tsp pepper
Few cloves, ground
Salt to taste
1/3 cup small macaroni
1 cup each frozen cut green beans, peas and sliced carrots
1/4 cup dry sherry
2 tbsp chopped parsley

Beef & Vegetable Soup

1. Saute beef and garlic in oil until beef is lightly browned.
2. Add broth, water, pepper, cloves and salt. Bring to boil; simmer covered for 15 minutes. Add macaroni and cook for 5 minutes.
3. Add remaining ingredients; return mixture to boil.
4. Simmer uncovered for 3-5 minutes until all the ingredients are thoroughly heated.
   Serves: 9 cups