Tuesday, April 17, 2012

EASY BEEF-NOODLE SOUP

1 lb lean ground beef
1/2 cup chopped onion
2 cans (14.5-oz each) Italian-style stewed tomatoes
2 cans (10.5-oz each) beef broth
1 can (16-oz) mixed veggies, drained
1 tsp oregano
1/2 tsp salt
1/4-1/2 tsp freshly ground black pepper
1 cup medium egg noodles

In a medium skillet over medium-high heat, brown the ground beef with the onion stirring to break apart; drain well. 

In a large saucepan bring the tomatoes, broth, mixed veggies, oregano, salt, pepper, and drained beef to a boil.  Add the noodles and reduce the heat to medium.  Cover and cook for 10-15 minutes or until the noodles are tender.

Yield: 4 servings

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