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Hearty Beef Vegetable Soup with Noodles

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Submitted by hkrouse1

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 453.6
POUND G GROUND BEEF
14 404.6
OUNCES ML/G TOMATO SAUCE
italian-style
8 1.9
CUPS L WATER
2 2
EACH ONIONS
chopped *
1 453.6
POUND G CORN
with peas and carrots
6 173.4
OUNCES ML/G EGG NOODLES
1 ½ 23
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 15
TABLESPOON ML OREGANO
1 15
TABLESPOON ML CHILI POWDER
mexican-style
1 15
TABLESPOON ML BLACK PEPPER
freshly ground
2 1E+1
TEASPOONS ML CAYENNE PEPPER
2 1E+1
TEASPOONS ML SALT

Directions

Put 8 cups of water, 14 oz of Italian tomato sauce, 2 medium sized onions, 1 pound of mixed frozen vegetables into a pot.

Add the seasoning and olive oil, heat on high for 30 minutes.

Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.

Turn the heat to medium, heat for 10 minutes.

Add the egg noodles, turn the heat to low and heat another 20 minutes.

Taste and adjust seasoning.

Serve with grated Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 549g (19.4 oz)
Amount per Serving
Calories 343 44% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 894mg 37%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 46g
Vitamin A 18% Vitamin C 31%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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