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Vegetable Beef Noodle Soup


Vegetable Beef Noodle Soup

Vegetable Beef Noodle Soup

Clean up is a snap with this hearty one-pot soup. Similar to the familiar favorite stew, everything is cooked together for a mouthwatering blend of flavors.

Yield

Makes 6 servings

Ingredients

Nonstick cooking spray
8 ounces beef for stew, cut into 1/2-inch pieces
3/4 cup unpeeled cubed potato (1 medium)
1/2 cup sliced carrot
1 tablespoon balsamic vinegar
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
2-1/2 cups fat-free reduced-sodium beef broth
1 cup water
1/4 cup chili sauce or ketchup
2 ounces uncooked thin egg noodles
3/4 cup jarred or canned pearl onions, rinsed and drained
1/4 cup frozen peas

Preparation

  1. Lightly spray large saucepan with cooking spray. Heat over medium-high heat until hot. Add beef; cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan.
  2. Cook potato, carrot, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork-tender.
  3. Bring beef mixture to a boil over medium-high heat. Add pasta; cook, covered, 7 to 10 minutes or until pasta is tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve immediately.

Nutritional Information

Serving Size: 1-1/2 cups soup
Sodium 258 mg
Protein 15 g
Fiber 1 g
Carbohydrate 24 g
Cholesterol 28 mg
Saturated Fat 1 g
Total Fat 3 g
Calories 182
Calories from Fat 14 %

Dietary Exchange

Meat 1-1/2
Vegetable 1
Starch 1

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