4 cups vegetable stock (we made ours with the veggie scraps - carrot peels, celery ends - and strained)

2 -3 lbs lean ground beef...
4 carrots, cut thick
6 celery sticks, cut thick
1 medium onion, chopped
2 small zucchini, cubed
1 can stewed tomatoes with juice
1 tbsp minced garlic
1 tbsp your favourite Brass Ring Seasoning (we used Medium)
1 package egg noodles

Cook hamburger (drain fat if needed) and then add to the vegetable stock. Add the garlic and Brass Ring Seasoning. Add the raw vegetables and simmer until carrots lose their snap but are still crisp.
In a separate pot cook the egg noodles until 1 minute from al Dente. Add to the soup to finish cooking so they soak up all the flavours. Once noodles are done, serve with a nice soft dinner roll on the side.