Beef & Vegetable Soup

Name: Beef & Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 pound lean ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (14.5 ounce) low sodium beef broth; 1 can (14.5 ounce) reduced sodium sliced carrots, drained; 1 can (14.5 ounce) reduced sodium cut green beans, drained; 1 can (14.5 ounce) no salt added stewed tomatoes, undrained; 1 teaspoon dried basil; 1 cup cooked egg noodles

Recipe GLPRbd8264340b2c06

Soup

40 min

211 cal

Servings: 6

Stovetop

SNAP eligible

A hearty, comforting soup made with lean ground beef, fresh vegetables, and tender egg noodles in a savory beef broth base. This one-pot meal is seasoned with garlic and basil for a warm, satisfying dish perfect for lunch or dinner.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 tablespoon vegetable oil

1 pound lean ground beef

1 medium onion, diced

2 cloves garlic, minced

1 can (14.5 ounce) low sodium beef broth

1 can (14.5 ounce) reduced sodium sliced carrots, drained

1 can (14.5 ounce) reduced sodium cut green beans, drained

1 can (14.5 ounce) no salt added stewed tomatoes, undrained

1 teaspoon dried basil

1 cup cooked egg noodles

Directions

Heat the vegetable oil in a large 4-quart saucepan over medium-high heat. Add the ground beef and cook, breaking it apart and stirring frequently, until it is completely browned on all sides with no pink remaining, approximately 5 to 7 minutes. The internal temperature of the beef should reach 160°F.
Using a slotted spoon, transfer the cooked ground beef to a clean bowl, leaving the flavorful drippings in the saucepan.
Reduce the heat to medium. Add the diced onion and minced garlic to the drippings in the saucepan and cook, stirring occasionally, until the vegetables are tender-crisp, about 3 to 4 minutes.
Pour in the beef broth and add the drained carrots, drained green beans, stewed tomatoes with their juice, dried basil, and the cooked ground beef. Increase the heat to high and bring the mixture to a rolling boil.
Reduce the heat to low, cover the saucepan with a lid, and simmer gently for 10 to 15 minutes, stirring occasionally, to allow the flavors to blend together.
Stir in the cooked egg noodles, mixing gently until evenly distributed throughout the soup. Serve hot and enjoy.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is available at any Charlotte chain store—no special trips required. At roughly $12–14 total for six servings, you're looking at $2–2.35 per bowl, driven by ground beef and broth; this is honest weeknight value. The stated 40 minutes is realistic if you brown the beef and simmer while noodles cook, though active time is genuinely 15 minutes and hands-off time dominates. The soup reheats perfectly, feeds a family without fussiness, and works year-round, though it reads as generic comfort food rather than a seasonal or regional standout for North Carolina.