Ingredients: |
Ingredients: 1 lb lean ground beef
1 small onion finely diced
1 teaspoon minced garlic
1 teaspoon salt (optional)
½ teaspoon black pepper
1 can (15 oz) diced tomatoes, regular not petite
2 cans (15 oz each) beef broth
2-3 tablespoons beef base
1 can (15 oz) petite diced tomatoes do not drain
Approx. 2 tablespoons white sugar
15 oz bag of peas, carrots, and corn, thawed
1 15 oz can green beans, drained and rinsed
1 teaspoon dried basil
1 teaspoon dried parsley
1½ cups uncooked egg noodles
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Directions: |
Directions:Brown the ground beef, onion, garlic, salt (optional), 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.
Crush diced tomatoes by hand and add to the soup pot with the cooked beef. Add the beef broth, petite diced tomatoes, mixed vegetables, sugar, basil, and parsley. Bring to a boil. Add beef base if desired.
Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the simmer for approx. 1-1 1/2 hours.
Cook to desired thickness. If it gets to thick, add water or beef broth to thin. |
Personal
Notes: |
Personal
Notes: If using beef base, eliminate the salt.
Use mixed veggies with green beans if desired. I prefer canned green beans, but it is personal preference.
If desired, add an extra can of beef broth and an 8 ounce can of tomato sauce for a heartier soup base.
Original recipe comes from togetherasfamily.com
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This recipe for Vegetable Beef Noodle Soup is from