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VEGETABLE BEEF NOODLE SOUP RECIPE

A30
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INGREDIENTS

  • 1 lb lean ground beef
  • 1 small onion finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (15 oz) Italian-style stewed tomatoes
  • 2 cans (15 oz each) of beef broth
  • 1 can (15 oz) petite diced tomatoes do not drain
  • 1 can (15 oz) mixed vegetables drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1½ cups uncooked egg noodles

INSTRUCTIONS

  • Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
  • Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
  • Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.

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