Beef Noodle Soup Recipe
- 1 pound ground beef
- 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
- 1. 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).
1 cup: 144 calories, 5g fat (2g saturated fat), 32mg cholesterol, 804mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 12g protein
Reviews for Beef Noodle Soup
"Delicious! I cut down on the salt and it was still good."
"Delicious and easy. I used vegetable broth because I didn't have beef broth, I also added some beef bouillon, and used frozen corn, beans, and carrots."
"This is the easiest soup recipe & really tastes great!"
"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!"
"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."