This recipe came out of my craving for home made soup. I used all the veggies left in my fridge and since I've been on a low carb kick lately, I added tofu noodles. It turned out great. Even my mother, who absolutely hates tofu, really loved it. Substitute Asian noodles if you don't want to give the tofu a try. Shirataki tofu noodles are found in the refrigerator section and they are packed in liquid. Be sure to rinse the noodles well before cooking them. They are pretty firm, so you may also want to cut them up a little first.
Place water in a large pot to boil. Add bullion cubes and stir to dissolve. Add Italian seasoning, tomatoes, and green beans. In a pan, place a little oil, onion, mushrooms, celery, and bell pepper. Saute till slightly brown. Add to pot.
In same pan, place a little oil, and add pork pieces, (salted and peppered to taste). Cook till browned. Add to pot. Add ground beef crumbles to pot. Cook till green beans are to desired tenderness.
Place tofu noodles in a sieve or strainer and rinse well. Add to pot of boiling soup and cook 2-3 minutes or so. Place soup in bowls and top with green onions. Serve.