Beef & Vegetable Soup

Did you know that people who frequently eat canned foods may have healthier diets than people who don’t? So when you’re looking for a wholesome, delicious meal, look no further than this Beef and Vegetable Soup, featuring canned beef broth, carrots, green beans, and stewed tomatoes.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.58/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Carb

Tags

• sauté
• boil
• quick
• healthy
• comfort food

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef (lean)
• 1 onion (medium, diced)
• 2 clove garlic (minced)
• 14.5 fluid ounce beef broth (low sodium)
• 14.5 ounce carrots (reduced sodium, sliced, drained)
• 14.5 ounce green beans (reduced sodium, cut)
• 14.5 ounce stewed tomatoes (no salt added)
• 1 teaspoon dried basil
• 1 cup egg noodles (cooked)

Instructions

1. In 4-quart saucepan over medium-high heat in hot vegetable oil, cook ground beef until well browned on all sides, stirring frequently.
2. With slotted spoon, remove ground beef to bowl.
3. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
4. Add beef broth, carrots, green beans, stewed tomatoes, dried basil and ground beef; over high heat, heat to boiling.
5. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
6. Stir in cooked egg noodles.

Nutrition (per serving)

• Calories: 211
• Protein: 17.6 g
• Carbohydrates: 19.1 g
• Fat: 7.4 g
• Fiber: 4.8 g
• Sodium: 223 mg
• Saturated Fat: 2.2 g
• Sugar: 5.3 g
• Cholesterol: 44 mg