Vegetable Beef Noodle Soup

INGREDIENTS: 1 lb lean ground beef 1 small onion finely diced 1 teaspoon salt ½ teaspoon black pepper 1 can (15 oz) Italian style stewed tomatoes 2 cans (15 oz each) beef broth 1 can (15 oz) petite diced tomatoes do not drain 1 can (15 oz) mixed vegetables drained 1 teaspoon dried basil 1 teaspoon dried parsley 1½ cups uncooked egg noodles INSTRUCTIONS: Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease. Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil. Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.

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