Beef & Vegetable Soup

Source: What's Cooking? at USDA

Serving size: 1.5 cups

Servings per recipe: 6

Looking for a fast meal? Try this hearty stew featuring canned broth and vegetables.

View Nutrition Facts

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 sliced carrots, drained (14.5-ounce can)
1 can no salt added 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

Materials

large saucepan, can opener, measuring cups and spoons, cutting board and sharp knife

Instructions

  1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently.
  2. With slotted spoon, remove beef to bowl. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
  3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling.
  4. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  5. Stir in cooked egg noodles.

Notes

Adding additional vegetables, such as corn, can be really tasty!

More About Green Beans

How to Select

Choose green beans with long pods that are firm, plump, and shiny. Beans should snap easily when bent. Avoid green beans that feel too soft. One pound of beans makes about four servings.

How to Store

Store in the refrigerator in a plastic bag and use within 3-5 days. Beans can also be blanched for 3 minutes, cooled and frozen for preservation.

How to Prepare

Steam in water until tender-crisp, prepare on stovetop, microwave them or add them directly to soups, stews, stir fries, and other recipes.