BEER NOODLE VEGETABLE SOUP
Thishearty vegetable soup is a filling ocmplement to a sandwich or slad supper. Use whatever vegetabels you have in the refrigerator bin. Or you can adapt this soup to in-season produce specials. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.
- Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute.
- Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat.
- Simmer, partially covered about 20 minute or until vegetables are almost tender.
- Add the noodles. Bring soup to boiling.
- Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.
Nutrition Facts : Calories 127, Fat 1.6, SaturatedFat 0.4, Sodium 986.7, Carbohydrate 17.9, Fiber 2, Sugar 2.5, Protein 7.3
VEGETABLE NOODLE SOUP
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings, about 4 cups
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
- Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
BEEF NOODLE SOUP
This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.
Provided by Brenda Loop
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g
ZESTY BEEF AND NOODLE VEGETABLE SOUP
Mixed Vegetables provide a simple addition to a zesty beef and noodle soup that's ready in 25 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In Dutch oven or large saucepan, brown ground beef over medium-high heat until thoroughly cooked. Drain.
- Add water, tomatoes, vegetables, bouillon and seasoning packet from soup mix; mix well. Bring to a boil. Break up ramen noodles; add to soup. Simmer 3 to 5 minutes or until noodles are tender, stirring occasionally to separate noodles.
- To serve, ladle soup into individual soup bowls. Top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 3/4 Cups, Sodium 880 mg, Sugar 4 g
GROUND BEEF NOODLE SOUP
This savory specialty combines ground beef with onions, celery and carrots. "This is a wonderful fast soup to make any day of the week," says Judy Brander of Two Harbors, Minnesota.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain. , Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.
Nutrition Facts : Calories 203 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 471mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
CHUNKY BEEF NOODLE SOUP
This hearty beef noodle soup, a meal in itself served with warm rolls, became a staple in our diet because it requires ingredients I could easily find. -Lil Morris, Emerald Park, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the steak, onion and garlic in oil for 5 minutes or until meat is browned and onion is tender. , Stir in the water, tomatoes, consomme and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Stir in pasta and green pepper. Bring to a boil. Reduce heat; simmer, uncovered, until pasta is tender. Add parsley.
Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 628mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
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- 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.
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