From the Pantry Butler kitchen

Hearty Vegetable Beef Soup

4 servings

Hearty Vegetable Beef Soup

Frozen vegetables, canned tomatoes, and chicken broth make this an easy soup to throw together on a cold work night. Noodles and beef make it extra hearty and comforting. USDA MyPlate Kitchen — North Dakota State University Extension Service (public domain), via myplate.food

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

Method

  1. Wash hands with soap and water Heat broth and water.
  2. Add vegetables, meat, and seasonings.
  3. Bring to boil.
  4. Reduce heat and boil gently, uncovered, for 15 minutes.
  5. Add noodles.
  6. Cook until noodles are tender, about 10 minutes Remove bay leaf.
  7. Serve.

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