From the Pantry Butler kitchen
Beef & Vegetable Soup
Did you know that people who frequently eat canned foods may have healthier diets than people who don’t? So when you’re looking for a wholesome, delicious meal, look no further than this Beef and Vegetable Soup, featuring canned beef broth, carrots, green beans, and stewed tomatoes. USDA MyPlate Kitchen — Cans Get You Cooking (public domain), via myplate.food
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 reduced sodium sliced carrots, drained — 14.5-ounce can
- 1 can reduced sodium 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
Method
- 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.
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