Zesty Beef And Noodle Vegetable Soup Recipes

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ZESTY BEEF AND NOODLE VEGETABLE SOUP



Zesty Beef and Noodle Vegetable Soup image

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

1/2 lb. extra-lean ground beef
3 1/2 cups water
1 (14 1/2-oz.) can diced tomatoes with green chiles, undrained
1 cup frozen mixed vegetables
1 beef bouillon cube or 1 teaspoon beef-flavor instant bouillon
1 (2.8-oz.) pkg. beef-flavor baked ramen noodle soup mix
4 tablespoons low-fat sour cream, if desired

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

ZESTY BEEF AND VEGETABLE SOUP FOR THE CROCK POT



Zesty Beef and Vegetable Soup for the Crock Pot image

Make and share this Zesty Beef and Vegetable Soup for the Crock Pot recipe from Food.com.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cups pre-shredded coleslaw mix
1 (10 ounce) package frozen corn
1 (9 ounce) package frozen cut green beans
4 cups spicy vegetable juice
1 (14 1/2 ounce) can Italian stewed tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon dried basil, crushed
1/4 teaspoon pepper

Steps:

  • Brown ground beef and onion in a large skillet. Drain off fat.
  • In a 3 1/2-5 quart crock pot, combine meat mixture and remaining ingredients.
  • Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

Nutrition Facts : Calories 286.9, Fat 12.1, SaturatedFat 4.6, Cholesterol 51.4, Sodium 584, Carbohydrate 28.8, Fiber 5.1, Sugar 10.6, Protein 18.4

HEARTY BEEF VEGETABLE SOUP WITH NOODLES



Hearty Beef Vegetable Soup with Noodles image

Make and share this Hearty Beef Vegetable Soup with Noodles recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 lb beef, Ground
1 can tomato sauce (Italian)
8 cups water
2 onions, chopped
1 lb frozen corn, Peas, Carrots
6 ounces egg noodles
1 1/2 tablespoons extra virgin olive oil
1 tablespoon oregano
1 tablespoon Mexican chili powder
1 tablespoon pepper, Freshly Ground
2 teaspoons red cayenne pepper
2 teaspoons salt

Steps:

  • Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
  • Add the seasoning and olive oil, heat on high for 30 minutes.
  • Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
  • Turn the heat to medium, heat for 10 minutes.
  • Add the egg noodles, turn the heat to low and heat another 20 minutes.
  • Taste and adjust seasoning.
  • Serve with grated Parmesan cheese.

Nutrition Facts : Calories 739.6, Fat 59.2, SaturatedFat 23.3, Cholesterol 98.8, Sodium 836.4, Carbohydrate 41.4, Fiber 4.4, Sugar 2.3, Protein 13.3

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

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