Vegetable Beef Noodle Soup

         The only way this dish can be properly described is to say it is a solid meal, full of flavor and all the good stuff that you want in a soup.

There are chunks of ground beef, assorted  vegetables, diced tomatoes, pasta and a savory broth that holds it all together. This soup is made all in one pot and will please even the most finicky eater.

I can’t not tell you how comforting it is to sit down on a chilly evening and enjoy a bowl of this comfort food. There may be a slight bit of controversy in the recipe.

I used canned vegetables for this soup, however, you can use frozen mixed vegetables if you choose.

Frequently Asked Questions:

            Should I use wide egg noodles?

I do not believe that it is going to make a difference in the size of the pasta. If you have some egg noodles in your pantry and it is not the size the recipe calls for, use them anyway.

            How should I store what is left?

Once the soup has completely cooled, place it into an airtight storage container and then into the refrigerator. It will last for up to 5 days. However, I will be honest, ours never lasts that long, it is eaten the next day, when there is some left over, that is.

            Can I freeze the soup?

You could, I cannot guarantee the flavor will be as fresh once it thaws, however. It will last for up to 3 months in the freezer. Thaw it overnight in the refrigerator. You could also place the soup into single serving containers and freeze. These would be perfect to bring to work for a quick lunch.

            What should I serve with this soup?

Actually, this soup is perfect on its own. However, if you would like, a slice or two of a crusty type of bread or roll to soak up each and every drop of the savory broth is perfect with this.

What do you need to make Vegetable Beef Noodle Soup

            1 pound lean ground beef

            1 small yellow onion, chopped

            ½ tsp black pepper

            1 tsp salt

            15 ounce can undrained petite diced tomatoes

            15 ounce can stewed tomatoes

            32 ounces of beef broth, or 2 cans

            1 can mixed vegetables, or 1 small package frozen mixed vegetables

            1 tsp basil, dried and chopped

            1 tsp parsley, chopped

            1 ½ cups egg noodles, uncooked

How to make Vegetable Beef Noodle Soup

FIRST STEP:

In a stock pot, crumble and brown the ground beef

Add in the chopped onion, salt and pepper

SECOND STEP:

When meat is fully cooked and onions are translucent, drain the excess fat from the meat

Add in the stewed tomatoes, diced tomatoes and the beef broth

a)

b)

THIRD STEP:

Drain the can of mixed vegetables and add to the stock pot

Add the parsley and the chopped, dried basil, stir to mix well

a)

b)

FOURTH STEP:

Cover and bring to a boil

Remove the cover and add in the uncooked egg noodles and stir

Continue to boil for 8 minutes, or until the noodles are al dente.

a)

b)

Turn the heat to low and simmer for another 5 minutes.

Enjoy!

YUM!

YAY!