Vegetable Beef Noodle Soup

 

INGREDIENTS:

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

INSTRUCTIONS:

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.