Best-Ever Vegetable Soup


Serves: 5
Total Calories: 292

Ingredients

2 pounds boneless beef chuck roast
1 onion, chopped
1 (26-ounce) can tomato soup
1 (32-ounce) package frozen mixed vegetables
6 cups medium egg noodles, uncooked
1 salt, pepper and nutmeg to taste

Directions:

Place roast in a one-gallon stockpot; add water to cover. Simmer over medium heat until roast is tender, about 1-1/2 to 2 hours. Remove meat, reserving broth. Trim fat from meat and cut into bite-size pieces; return meat to broth. Add onion and return to simmering; stir in remaining ingredients. Simmer an additional 30 minutes, until vegetables and noodles are tender.

Tip: Homemade soup always tastes even better if made a day ahead and refrigerated overnight. It's a snap to skim any fat too…it will solidify on the surface and can easily be lifted off.

Nutritional Facts:

Serves: 5
Total Calories: 292
Calories from Fat: 19

This Best-Ever Vegetable Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.


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