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Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking

Serves 6 

1 tablespoon vegetable oil 

1 pound lean ground beef

1 medium onion, diced

2 garlic cloves, minced 

1 (14-1/2 ounce) can low-sodium beef broth 

1 (14-1/2 ounce) can sliced carrots, drained 

1 (14-1/2 ounce) can cut green beans

1 (14-1/2 ounce) can stewed tomatoes 

1 teaspoon dried basil 

1 cup cooked egg noodles 

In a 4-quart sauce pan over medium-high heat, in hot oil, cook ground beef until browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl. 


In drippings remaining in the saucepan, cook onion and garlic over medium heat until tender-crisp. 


Add beef broth, carrots, green beams, stewed tomatoes, basil, and ground beef over high heat, heat to boiling. Reduce heat to low, cover, and summer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles. 

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