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Beef Noodle Soup Recipe

"This takes minutes - but tastes like it simmered all day," says Royal City, Washington field editor Margery Bryan.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6-8 servings


  • 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).

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.

Reviews for Beef Noodle Soup

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Reviewed May. 26, 2015

"Delicious! I cut down on the salt and it was still good."

Reviewed Mar. 5, 2014

"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."

Reviewed May. 3, 2011

"This is the easiest soup recipe & really tastes great!"

Reviewed Jan. 15, 2010

"Absolutely delicious."

Reviewed Aug. 23, 2009

"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 Aug. 15, 2009

"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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