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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup, 1/4 of recipe
177
Calories
12g
Protein
24g
Carbs
4g
Fat
6g
Fiber
6g
Sugar
227mg
Sodium
Saturated Fat 1 g · Cholesterol 28 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
chicken broth, low-sodium
3/4 can · low sodium, 14.5 oz
water
1/2 cup
mixed vegetables
2 cups · frozen, for soup
tomatoes, low-sodium
1 can · 14.5 oz, broken up
beef
4 ounces · cooked and diced
thyme leaves
1 teaspoon · crushed
black pepper
1 dash
salt
1/4 teaspoon
bay leaf
1
noodles
1 1/4 cups · narrow-width, uncooked
Instructions
- 1
Wash hands with soap and water
- 2
Heat broth and water. Add vegetables, meat, and seasonings. Bring to boil. Reduce heat and boil gently, uncovered, for 15 minutes.
- 3
Add noodles. Cook until noodles are tender, about 10 minutes
- 4
Remove bay leaf. Serve.
Source: USDA MyPlate Kitchen · North Dakota State University Extension Service
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