INGREDIENTS
2 tbsp
vegetable oil
1/2
large onion (chopped)
5
medium carrots (peeled and sliced)
3
stalks celery (chopped)
1 14.5 ounce can
petite cut diced tomatoes (drained)
2 cups
leftover pot roast
6 cups
chicken broth
1
beef consomme´
8 oz
egg noodles
1/4 cup
fresh parsley (chopped)
1/2 tsp
garlic powder
1/2 tsp
thyme
salt