Vegetable Beef Noodle Soup
"Savor the comforting goodness of Vegetable Beef Noodle Soup—a hearty and flavorful dish perfect for warming up on chilly days. Easy and delicious!"
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Servings: 6
Equipment
Blender
Ingredients
- 1½ cups uncooked egg noodles
- 1 can 15 oz Italian-style stewed tomatoes
- 1 can 15 oz mixed vegetables, drained
- 1 can 15 oz petite diced tomatoes (do not drain)
- 1 lb lean ground beef
- 1 small onion finely diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cans 15 oz each beef broth
Instructions
- In a large soup pot over medium-high heat, brown the ground beef, onion, salt, and pepper. Crumble the beef as it cooks. Once the beef is no longer pink, drain the grease.
- Blend the can of stewed tomatoes in a blender and incorporate it into the soup pot with the cooked beef.
- Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring the mixture to a boil.
- Once it reaches a boil, stir in the uncooked egg noodles. Cover the pot with a lid, reduce the heat to low, and let the soup cook for 12-15 minutes.
Notes
This soup yields approximately 6 servings, with each serving amounting to 1.5 cups.
When using ground beef, ensure to drain the grease to prevent an oily broth. Alternatively, opt for the leanest ground beef available to minimize the need for draining.
In this recipe, you can use either a yellow or white onion based on your preference.