Hearty Vegetable Beef Soup
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Ingredients
- 3/4 can chicken broth, low-sodium (low sodium, 14.5 oz)
- 1/2 cup water
- 2 cups mixed vegetables (frozen, for soup)
- 1 can tomatoes, low-sodium (14.5 oz, broken up)
- 4 ounces beef (cooked and diced)
- 1 teaspoon thyme leaves (crushed)
- 1 dash black pepper
- 1/4 teaspoon salt
- 1 bay leaf
- 1 1/4 cups noodles (narrow-width, uncooked)
Instructions
- Wash hands with soap and water
- Heat broth and water. Add vegetables, meat, and seasonings. Bring to boil. Reduce heat and boil gently, uncovered, for 15 minutes.
- Add noodles. Cook until noodles are tender, about 10 minutes
- Remove bay leaf. Serve.
Nutrition
| Calories | 164 |
|---|---|
| Protein | 11 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 28 mg |
| Sodium | 223 mg |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: North Dakota State University Extension Service