Description
Beef and Noodle Garden Soup is a hearty and comforting dish perfect for cold weather or any time you need a warm, nourishing meal. It features tender chunks of beef, a variety of vegetables, and egg noodles, all simmered in a flavorful broth.
Ingredients
Scale
- 1 lb lean ground beef
- 1 small onion, finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (15 oz) Italian style stewed tomatoes
- 2 cans (15 oz each) beef broth
- 1 can (15 oz) petite diced tomatoes, do not drain
- 1 can (15 oz) mixed vegetables, drained
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1½ cups uncooked egg noodles
Instructions
- Brown the Beef: In a large soup pot, brown the ground beef with onion, salt, and pepper over medium-high heat. Break the beef into crumbles as it cooks. Once browned, drain any excess grease.
- Prepare Tomatoes: Puree the stewed tomatoes in a blender and add them to the pot with the browned beef.
- Add Broth and Vegetables: Incorporate the beef broth, undrained diced tomatoes, and drained mixed vegetables into the pot. Stir in basil and parsley.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer.
- Cook Noodles: Add the uncooked egg noodles to the boiling soup, cover, and let cook for 12-15 minutes until noodles are tender.
Notes
- For a thicker soup, consider adding a roux or cornstarch slurry towards the end of cooking.
- This soup can be made in advance and reheats well, but store noodles separately to avoid them becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 6g
- Carbohydrates: 35g
- Protein: 28g
- Cholesterol: 70mg