Looking for a hearty and satisfying meal that’s perfect for any season? This Vegetable Beef Noodle Soup is a crowd-pleaser that combines the richness of ground beef with the freshness of vegetables and the comfort of egg noodles. It’s easy to make, packed with flavor, and guaranteed to warm your soul. Serve it with saltine crackers and sharp cheese for a complete meal that even the pickiest eaters will love!
Ingredients:
- 1 lb lean ground beef
- 1 small onion, finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (15 oz) Italian style stewed tomatoes
- 2 cans (15 oz each) beef broth
- 1 can (15 oz) petite diced tomatoes (do not drain)
- 1 can (15 oz) mixed vegetables (drained)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1½ cups uncooked egg noodles
Preparation:
1. In a large soup pot, brown the ground beef, diced onion, salt, and pepper over medium-high heat. Crumble the beef as it cooks. Once the beef is no longer pink, drain the grease.
2. Blend the can of stewed tomatoes in a blender until smooth, then add it to the pot with the cooked beef. Pour in the beef broth, diced tomatoes, mixed vegetables, dried basil, and dried parsley. Bring the mixture to a boil.
3. Once boiling, stir in the uncooked egg noodles, cover the pot with a lid, and reduce the heat to low. Let the soup simmer for 12-15 minutes or until the noodles are tender.
4. Serve hot and enjoy this flavorful, comforting soup that’s perfect for any occasion!
