Hearty Beef Vegetable Soup with Noodles
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 14 | ounces |
tomato sauce
italian-style |
|
| 8 | cups |
water
|
|
| 2 |
onions
chopped |
*
|
|
| 1 | pound |
corn
with peas and carrots |
|
| 6 | ounces |
egg noodles
|
|
| 1 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
chili powder
mexican-style |
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| 2 | teaspoons |
cayenne pepper
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 404.6 | ml/g |
tomato sauce
italian-style |
|
| 1.9 | l |
water
|
|
| 2 | each |
onions
chopped |
*
|
| 453.6 | g |
corn
with peas and carrots |
|
| 173.4 | ml/g |
egg noodles
|
|
| 23 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
oregano
|
|
| 15 | ml |
chili powder
mexican-style |
|
| 15 | ml |
black pepper
freshly ground |
|
| 1E+1 | ml |
cayenne pepper
|
|
| 1E+1 | 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.
