Beef Noodle Soup
Freezer veggies, pantry staples and a pound of ground beef cook in 30 minutes to make a hearty beef noodle soup that tastes like it's been simmering all day.
Prep time:
Cook time:
Serves: 8
Calories per serving: 140
Ingredients:
Cook time:
Serves: 8
Calories per serving: 140
1 pound ground beef
1/2 cup chopped onions
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cans (10-1/2 ounces each) beef broth
2 cups frozen mixed vegetables or 1 can (15 ounces) mixed vegetables
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked medium egg noodles
Directions:
In a Dutch oven, cook the ground beef and chopped onion over medium heat until the meat is no longer pink, crumbling the beef as it cooks. It should take about five to seven minutes. Drain off the excess grease.
Add the stewed tomatoes and beef broth. Add the frozen mixed veggies, salt and pepper. Increase the heat and bring the mixture to a boil. When it reaches a boil, stir in the egg noodles.
Reduce the heat to medium-low to keep the soup at a simmer and cover the pot. Cook the soup until the noodles are tender, which should take 10 to 15 minutes.
Source: tasteofhome.com
Add the stewed tomatoes and beef broth. Add the frozen mixed veggies, salt and pepper. Increase the heat and bring the mixture to a boil. When it reaches a boil, stir in the egg noodles.
Reduce the heat to medium-low to keep the soup at a simmer and cover the pot. Cook the soup until the noodles are tender, which should take 10 to 15 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.