Serves 6
211 cal · 40 min
Beef & Vegetable Soup
Recipe GLPRbd8264340b2c06
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.
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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.
