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Beef Noodle Soup Recipe

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"This takes minutes - but tastes like it simmered all day," says Royal City, Washington field editor Margery Bryan.

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Beef Noodle Soup Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

15 10 25

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cans (10-1/2 ounces each) beef broth
1 can (15 ounces) mixed vegetables, drained
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked medium egg noodles

Directions

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook for 10-15 minutes to until noodles are tender. Yield: 6-8 servings (2 quarts).

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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Reviews for Beef Noodle Soup

Beef Noodle Soup

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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.