Vegetable Beef Noodle Soup
Beef and Vegetable Noodle Soup slow simmered and so easy to make is my favorite dinner with convenient ingredients! Ground beef, beef broth base with simmered tomatoes, vegetables and egg noodles.
Cooks in a pot on the stove and is ready in 30 minutes.
Pair it with rolls or even breadsticks and you have the perfect dinner.
We also love those other warm and comforting soups like this Tomato Burger Veggie Soup, Beef Veggie Soup or this One Pot Chicken Noodle Soup.
•1 lb lean ground beef
•1 small onion finely diced
•1 teaspoon salt
•½ teaspoon black pepper
•1 can (15 oz) Italian style stewed tomatoes
•2 cans (15 oz each) beef broth
•1 can (15 oz) petite diced tomatoes do not drain
•1 can (15 oz) mixed vegetables drained
•1 teaspoon dried basil
•1 teaspoon dried parsley
•1½ cups uncooked egg noodles
➔ Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
➔ Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
➔ Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.
Be sure and drain the grease from the ground beef so you don’t end up with an oily broth. Or, just buy the leanest ground beef possible and then you probably don’t have to worry about draining.
That’s it, all you have to do is Enjoy !