Beef and Veg­etable Soup

Riverbank News - - NEIGHBORHOOD VALUES -

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.

Beef and Veg­etable Soup

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.