Beef and Vegetable Soup
Recipe courtesy of Cans Get You Cooking Servings: 6
1 tablespoon vegetable oil 1 pound lean ground beef 1 medium onion, diced 2 garlic cloves, minced 1 can (14 1/2 ounces)
low-sodium beef broth 1 can (14 1/2 ounces) sliced
carrots, drained 1 can (14 1/2 ounces) cut
green beans 1 can (14 1/2 ounces) stewed
tomatoes 1 teaspoon dried basil 1 cup cooked egg noodles
In 4-quart saucepan over mediumhigh heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
In 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.