Ground Beef Noodle Soup
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 8 servings (2 quarts).
This savory specialty combines ground beef with onions, celery and carrots. "This is a wonderful fast soup to make any day of the week," says Judy Brander of Two Harbors, Minnesota.
Ingredients
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1-1/2 pounds lean ground beef (90% lean)
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1/2 cup each chopped onion, celery and carrot
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7 cups water
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1 envelope au jus mix
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2 tablespoons beef bouillon granules
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2 bay leaves
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1/8 teaspoon pepper
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1-1/2 cups uncooked egg noodles
Directions
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1.
In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain.
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2.
Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.
Nutrition Facts
1 cup: 203 calories, 9g fat (3g saturated fat), 32mg cholesterol, 471mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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