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"This takes minutes - but tastes like it simmered all day," says Royal City, Washington field editor Margery Bryan.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 144 calories, 5 g fat (2 g saturated fat), 32 mg cholesterol, 804 mg sodium, 11 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Beef Noodle Soup in Taste of Home February/March 1995, p17
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Reviewed on May. 03, 2011 by momof3qts
This is the easiest soup recipe & really tastes great!
Reviewed on Jan. 15, 2010 by frejoy
Absolutely delicious.
Reviewed on Aug. 23, 2009 by jbnd
This is a really yummy recipe! I prefer to use either fresh or frozen veggies, and I let it cook longer, because after making it a couple of times, I decided that it tasted better after cooking for a longer time. I serve this with biscuits or cornbread. This is great on a cool or cold day!
Reviewed on Aug. 15, 2009 by cjfitz
Sounds good and I'll probably try it when the summer temps cool down. But I think I'll use mixed frozen veggies rather than the canned. I'll let you know how it turns out.
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