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Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Vegetable Beef Noodle Soup
Yield: Makes 6 servings
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.
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 |
This recipe appears in:
Soups
