Beef & Vegetable Soup
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Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can low sodium beef broth (14.5-ounce can)
- 1 can sliced carrots, drained (14.5-ounce can)
- 1 can no salt added cut green beans (14.5-ounce can)
- 1 can no salt added stewed tomatoes (14.5-ounce can)
- 1 teaspoon dried basil
- 1 cup cooked egg noodles
Instructions
- In 4-quart saucepan over medium-high heat in hot oil, cook ground beef until well browned on all sides, stirring frequently.
- With slotted spoon, remove beef to bowl. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
- Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
- Stir in cooked egg noodles.
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Cans Get You Cooking