Serves 4
177 cal · 35 min
Hearty Vegetable Beef Soup
Recipe GLPRbaec40bbe5b495
A warm and satisfying soup combining tender beef, mixed vegetables, and egg noodles in a savory broth. This one-pot meal is seasoned with thyme and bay leaf for a classic, comforting flavor that's perfect for lunch or dinner.
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Ingredients
10⅞ fluid ounces Low-sodium chicken broth
½ cup Water
2 cups Frozen mixed vegetables for soup
14½ ounces Low-sodium canned tomatoes, broken up
4 ounces Cooked and diced beef
1 teaspoon Crushed dried thyme
dash Black pepper
¼ teaspoon Salt
1 Bay leaf
1¼ cups Uncooked narrow egg noodles
Directions
Wash your hands thoroughly with soap and water. In a large pot, combine the chicken broth and water, then bring to a boil over medium-high heat.
Once boiling, add the frozen mixed vegetables, canned tomatoes with their liquid, and the cooked diced beef. Stir in the crushed thyme, black pepper, salt, and bay leaf.
Return the mixture to a boil, then reduce the heat to medium and simmer gently, uncovered, for 15 minutes.
Add the uncooked egg noodles and stir well to distribute evenly. Continue simmering for approximately 10 minutes, or until the noodles are tender.
Remove the bay leaf from the pot. Taste and adjust seasonings as needed.
Ladle the soup into bowls and serve hot.
