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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.