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Cook'n with Betty Crocker 
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Creamy Tomato-Beef Noodle Soup |
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Serves: 4 Print this RecipeThis is a creamy tomato soup that makes a great lunch or light supper. Kids will love slurping up the noodles and dunking in bits of breadsticks. 1 pound ground beef 1 small onion, chopped (1/4 cup) 1/2 cup frozen green peas 2 cups tomato juice 1 1/4 cups water 3/4 rib chopped fresh or 1/4 teaspoon dried marjoram leaves 1/8 teaspoon pepper 1 bay leaf 1 (10 3/4-ounce) can condesed cream of celery soup 1 cup uncooked egg noodles (2 ounces) 1. Cook beef and onion in Dutch oven over medium heat about 10 minutes, stirring occasionally, until beef is brown; drain. 2. Stir in remaining ingredients except noodles. Heat to boiling. Stir in noodles; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until noodles are tender. Remove bay leaf. 1 SERVING: Calories 370 (Calories from Fat 180); Fat 20g (Saturated 8g); Cholesterol 85mg; Sodium 1080mg; Carbohydrates 24g (Dietary Fiber 2g); Protein 25g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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