Spicy Vegetable Soup - cooking recipe

Ingredients

1 1/2 lb. lean stew beef
1 medium to large yellow onion
3 medium to large Idaho potatoes
1 green bell pepper
2 c. baby carrots (2 small packs)
1/3 bag frozen soup vegetables (peas, beans, corn, lima beans)
1/2 c. elbow macaroni
1/2 tsp. black pepper
1/4 tsp. garlic salt
1/8 tsp. garlic powder
1/8 tsp. chili powder
1/8 tsp. oregano
1/8 tsp. parsley flakes
1/8 tsp. paprika
2 qt. water
1/4 c. olive oil
2 cans tomatoes, diced, optional

Preparation

Cut beef, onions, potatoes, and bell pepper into small 1/2 to 1 inch cubes.
Spray a 4 quart soup pot with Pam (or other vegetable cooking spray) and add olive oil.
Brown beef on high, adding black pepper before beef is completely brown.
Add onions and 1/4 cup water, stirring continuously to keep from sticking. Add remaining water, potatoes, green peppers, and spices, and tomatoes, if desired.
Cook for 10 minutes at high. Stir in macaroni.
Reduce heat to low. Add more black pepper to taste. Cover with lid and simmer for 40 minutes. Serves 4-6.
Best served with cornbread or Mom's biscuits.