2 cups water
1 tablespoon vegetable oil
2 onions, chopped
1 tomato, chopped
1 pound fresh mushrooms, peeled and thinly sliced
3 stalks celery, chopped
1 carrot, diced
salt and pepper to taste
8 large tomatoes
2 onions, finely diced
1 (9 inch) slow cooker egg noodles
3 cups vegetable broth
1 1/2 pounds carrots, finely diced
2 tablespoons vegetable oil
1 1/2 shallots, finely chopped
1/4 teaspoon salt
water to cover
Before beginning the soup, bring water to a boil in a large pot over low heat. Add vegetables and mushrooms, and cook 15 minutes. Drain and stir in beef and bean mixture, salt, and ground black pepper. Continue cooking the vegetables, thoroughly stirring occasionally, until soup is smooth. Serve soup with fruit, boiling water, and season with salt and pepper.
To the soup, add the vegetable mixture. Simmer 5 minutes. Serve immediately or place in refrigerator for 1 hour.