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.
Makes 6 servings
|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|
|1/4||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|
- 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.
- 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.
- 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.
|Serving Size:||1-1/2 cups soup|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||14 %|
Check out more recipes for Soups