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Vegetable Beef Noodle Soup with a Kick

  • Prep 15 min
  • Total 30 min
  • Servings 8
  • Pinterest
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    79
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    11

Delicious! is the word people say when I serve this. I don't tell them how easy it is to make, or that it starts with canned tomatoes and corn! It smells incredible cooking, and it serves a bunch. MORE + LESS -

Susan Denney
June 9, 2015

Ingredients

4
cups beef broth
4
cups water
1
pound ground beef, browned and drained
2
(10 ounces) cans diced tomatoes with green chilies*
1
15 (1/4 ounces) can whole kernel corn (or frozen corn)
2
large fresh tomatoes, diced in large chunks
1
packet dry onion soup mix
2
tablespoon dry chopped or minced onion
2
teaspoon seasoned salt
1
package (8 to 12 ounces) homestyle (or country-style) thin egg noodles

Steps

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  • 1
    In large stock pan, combine broth, water, browned ground beef, canned tomatoes, canned corn, fresh tomatoes, onion soup mix, dry onions, and seasoned salt. Bring to a boil.
  • 2
    Add egg noodles and cook for amount of time on package directions. Serve immediately.
  • 3
    Optional: Add 1/4 cup finely chopped fresh basil, more corn, or beans if desired. Goes very well with breadsticks, or ciabatta bread that is brushed with olive oil, sprinkled with garlic salt and toasted under the broiler for a couple minutes.

Expert Tips

For less of a kick, use mild diced tomatoes and green chilies instead of original flavor.

Nutrition Information

No nutrition information available for this recipe

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