VEGETABLE BEEF NOODLE SOUP RECIPE
Vegetable
beef soup is so easy to make with convenient ingredients! Ground beef, stewed
tomato beef broth base, and vegetables with egg noodles. Cooks in one pot on
the stove and is ready in 30 minutes.
Prep
Time : 10 mins
Cook
Time : 15 mins
Total
Time : 25 mins
Servings:
8 (1 cup)
Calories:
168 kcal
INGREDIENTS
·
1
lb lean ground beef
·
1
small onion, finely diced
·
1
teaspoon salt
·
1/4
teaspoon pepper
·
1
can (15 oz) Italian style stewed tomatoes
·
2
cans (15 oz each) beef broth
·
1
can (15 oz) petite diced tomatoes (undrained)
·
1
can (15 oz) mixed vegetables (drained)
·
1
teaspoon dried basil
·
1/2
teaspoon dried parsley
·
1
1/2 cups uncooked egg noodles
INSTRUCTIONS
1.
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.
2.
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.
3.
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.
NOTES
· Be
sure and drain the grease from the ground beef so you don't end up with an oily
broth. Or, just buy the leanest ground beef possible and then you probably
don't have to worry about draining.
· When
I make this recipe I use 1 can of regular, full-salt beef broth + 1 can of 50%
reduced sodium beef broth. I find that for us, it's the perfect salt
combination. I don't add any additional besides to the meat (as recipe calls
for) and the canned beef broth. If you choose to use no salt or low sodium for
both cans of broth, then you may need to add additional salt at the end.
· You
don't have to blend up the stewed tomatoes but I would recommend it. The stewed
tomatoes provide so much flavor but they are really large pieces of tomato. If
you don't want to blend them up, just skip that step and add them directly into
the pot.
· Don't
let the canned vegetables throw you off. It's so easy and you honestly would
never even know they're canned. If you are totally against it, then maybe try
frozen mixed vegetables.
· We
love the egg noodles so I usually end up using a heaping 1 1/2 cups of them.
Probably slightly closer to 2 cups.
Recipe from togetherasfamily.com
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