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13

Vegetable Beef Noodle Soup with a Kick

Prep 15 min
Total 30 min
Servings 8

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-

By TBSP Susan

June 9, 2015

Ingredients

cups beef broth

cups water

pound ground beef, browned and drained

(10 ounces) cans diced tomatoes with green chilies*

15 (1/4 ounces) can whole kernel corn (or frozen corn)

large fresh tomatoes, diced in large chunks

packet dry onion soup mix

tablespoon dry chopped or minced onion

teaspoon seasoned salt

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.