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Hearty Beef Vegetable Soup With Noodles

Hearty Beef Vegetable Soup With Noodles recipe image
This Hearty Beef Vegetable Soup is the ultimate comfort food for chilly evenings. Ground beef is browned to perfection and simmered with a medley of frozen corn, peas, and carrots, creating a nutrient-rich base. The addition of Italian tomato sauce and warm spices like oregano and chili powder gives the broth a deep, savory flavor profile that pairs beautifully with tender egg noodles. It&# 226;ÂÂs a satisfying, protein-packed meal that comes together in under an hour, making it ideal for busy weeknight dinners or meal prep. Serve with crusty bread for soaking up every last drop of the flavorful broth.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 593.4
Description
This Hearty Beef Vegetable Soup is the ultimate comfort food for chilly evenings. Ground beef is browned to perfection and simmered with a medley of frozen corn, peas, and carrots, creating a nutrient-rich base. The addition of Italian tomato sauce and warm spices like oregano and chili powder gives the broth a deep, savory flavor profile that pairs beautifully with tender egg noodles. It&# 226;ÂÂs a satisfying, protein-packed meal that comes together in under an hour, making it ideal for busy weeknight dinners or meal prep. Serve with crusty bread for soaking up every last drop of the flavorful broth.
Ingredients
  • 1 lbs Medium Ground Beef
  • 1 1/2 tablespoons Extra Virgin Olive Oil
  • 1 cans Oz, Italian Tomato Sauce
  • 1 tablespoons Oregano
  • 8 cups Water
  • 1 tablespoons Mexican Chili Powder
  • 2 whole Onions, chopped
  • 1 tablespoons Freshly Ground Pepper
  • 1 lbs Frozen Corn, Peas, Carrots
  • 2 teaspoons Red Cayenne Pepper
  • 6 oz Egg Noodles
  • 2 teaspoons Salt
Directions
  1. 1
    Heat the extra virgin olive oil in a large pot or Dutch oven over medium-high heat.
  2. 2
    Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through.
  3. 3
    Drain excess fat from the pot, leaving about a tablespoon for flavor.
  4. 4
    Add the chopped onions and sauté for 3-4 minutes until softened and translucent.
  5. 5
    Stir in the oregano, Mexican chili powder, cayenne pepper, salt, and freshly ground pepper, cooking for 1 minute until fragrant.
  6. 6
    Pour in the Italian tomato sauce and water, stirring to combine with the beef and onion mixture.
  7. 7
    Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
  8. 8
    Add the frozen corn, peas, and carrots to the pot.
  9. 9
    Stir in the egg noodles and continue simmering for 10-12 minutes, or until noodles are tender and vegetables are heated through.
  10. 10
    Taste and adjust seasoning with additional salt or pepper if needed.
  11. 11
    Ladle into bowls and serve hot, optionally topped with grated Parmesan cheese.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 593.4kcal
% Daily Value *
Total Fat 26.9g42%
Saturated Fat 8.7g44%
Cholesterol 115.5mg39%
Sodium 600.2mg26%
Total Carbohydrate 49.0g17%
Dietary Fiber 5.1g21%
Sugars 6.3g
Protein 42.0g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef soup, vegetable soup, egg noodles, ground beef, tomato soup, comfort food, one pot meal, winter soup, easy dinner, family meal, hearty soup, protein rich, meal prep, frozen vegetables, spicy soup, budget friendly, quick soup, beef stew, noodle soup, simple recipes
Read it online: https://www.chefs-mate.com/recipe/hearty-beef-vegetable-soup-with-noodles/