Vegetable Beef Noodle Soup

Vegetable Beef Noodle Soup

Vegetable Beef Noodle Soup


  • one lb lean ground beef
  • one small onion finely diced
  • one teaspoon salt
  • half teaspoon black pepper
  • one can (fifteen oz) Italian StYle Stewed Tomatoes
  • two cans (fifteen oz each) beef broth
  • one can (fifteen oz) petite Diced Tomatoes do not drain
  • one can (15 oz) mixed vegetables drained
  • one teaspoon dried basil
  • one teaspoon dried parsley
  • one half cups uncooked egg noodles


Brown the ground beef, Onion, Salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. once beef is no Longer pink Drain the grease.
Mix up the container of stewed Tomatoes in a Blender and add to the soup pot with the cooked meat. Add the meat stock, diced tomatoes, blended vegetables, basil, and parsley. Heat to the point of boiling . Once boiling, stir in the Uncooked egg noodles, and Cover The pot with a lid. Turn Heat to low and let the Soup Cook for twelve to fifteen minutes.


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