Beef Noodle Soup
This only takes a few minutes, but this beef noodle soup recipe tastes like it simmered all day. —Margery Bryan, Moses Lake, Washington
Ingredients
- 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
- 2 cups frozen mixed vegetables or 1 can (15 ounces) mixed vegetables
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup uncooked medium egg noodles
Reviews
Our weather finally feels like fall, so at the last minute I decided to make this soup today. I love that I had everything I needed on hand. I followed the recipe exactly except I subbed Better Than Bouillon paste mixed with water to equal the broth called for. I used small shell pasta because I had it in the pantry and frozen mixed vegetables. It was quick, easy and delicious. I bet the leftovers will be even better tomorrow. I will make this again for sure.
What a wonderful soup! It's quick, easy and delicious! I followed the directions exactly except I chopped the stewed tomatoes instead of leaving them as whole slices. Next time I make it I may add a dash of Worcestershire sauce, but, other than that, I wouldn't change a thing! Five stars for sure!
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!
Absolutely delicious.
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.