Garden Soup

Ingredients:
4 cloves garlic, crushed
1 small onion, sliced
150 g beef kenchi, cut into small cubes
100 g elbow macaroni
1 pouch (250 g) Italian style spaghetti sauce
2 small potatoes, diced
1 medium carrot, diced
1/2 cup cooked or frozen green peas
1/2 cup whole kernel corn (canned)


Directions:
1. Saute garlic, onion and beef. Add 6-7 cups water, 1 1/2 tsp iodized salt(or 1 1/2 tbsp rock salt) and 1/4 tsp pepper. Simmer for 40 minutes or until beef is tender.
2. Add elbow macaroni, spaghetti sauce, potatoes and carrot. Simmer for 8 minutes.
3. Add peas and corn. Simmer once.

Makes 8 servings.
Excellent source of Vitamin A- for good eyesight.


Source: Del Monte Kitchenomics