Hearty Vegetable Beef Soup

Frozen vegetables, canned tomatoes, and chicken broth make this an easy soup to throw together on a cold work night. Noodles and beef make it extra hearty and comforting.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• comfort food
• healthy
• quick
• savory
• classic
• boil

Ingredients

• 0.75 can chicken broth (low-sodium)
• 0.5 cup water
• 2 cup mixed vegetables (frozen)
• 1 can tomatoes (low-sodium, broken up)
• 4 ounce beef (cooked, diced)
• 1 teaspoon thyme leaves (crushed)
• 1 dash black pepper
• 0.25 teaspoon salt
• 1 bay leaf
• 1.25 cup noodles (narrow-width, uncooked)

Instructions

1. Heat chicken broth and water.
2. Add mixed vegetables, tomatoes, beef, thyme leaves, black pepper, salt, and bay leaf.
3. Bring to boil.
4. Reduce heat and boil gently, uncovered, for 15 minutes.
5. Add noodles.
6. Cook until noodles are tender, about 10 minutes. Remove bay leaf.
7. Serve.

Nutrition (per serving)

• Calories: 177
• Protein: 11.6 g
• Carbohydrates: 24.3 g
• Fat: 4.3 g
• Fiber: 6.5 g
• Sodium: 227 mg
• Saturated Fat: 1.4 g
• Sugar: 5.7 g
• Cholesterol: 28 mg