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Vegetable Beef Noodle Soup


Vegetable Beef Noodle Soup


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) 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


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 min

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