Beef and Vegetable Soup
Canned goods provide quick, year-round access to seasonal fruits and vegetables, often without the need for preservatives and additives. They also help cut down on prep time in the kitchen.
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (14½-ounce) low-sodium beef broth
- 1 can (14½-ounce) sliced carrots, drained
- 1 can (14½-ounce) cut green beans
- 1 can (14½-ounce) stewed tomatoes
- 1 teaspoon dried basil
- 1 cup cooked egg noodles
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 the 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 10–15 minutes to blend flavors, stirring occasionally.
Stir in cooked egg noodles.