Easy Vegetable Beef Noodle Soup Recipe - One-Pot Comfort

Vegetable Beef Noodle Soup

YIELD Makes 6 servings

Clean up is a snap with this hearty one-pot soup. Similar to the familiar favorite stew, everything is cooked together for a mouthwatering blend of flavors.

INGREDIENTS

Nonstick cooking spray 8 ounces beef for stew, cut into 1/2-inch pieces 3/4 cup unpeeled cubed potato (1 medium) 1/2 cup sliced carrot 1 tablespoon balsamic vinegar 3/4 teaspoon dried thyme 1/4 teaspoon black pepper 2‑1/2 cups fat-free reduced-sodium beef broth 1 cup water 1/4 cup chili sauce or ketchup 2 ounces uncooked thin egg noodles 3/4 cup jarred or canned pearl onions, rinsed and drained 1/4 cup frozen peas

PREPARATION:

1. Lightly spray large saucepan with cooking spray. Heat over medium-high heat until hot. Add beef; cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan.
2. Cook potato, carrot, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork-tender.
3. Bring beef mixture to a boil over medium-high heat. Add pasta; cook, covered, 7 to 10 minutes or until pasta is tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve immediately.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups soup Sodium 258 mg Protein 15 g Fiber 1 g Carbohydrate 24 g Cholesterol 28 mg Saturated Fat 1 g Total Fat 3 g Calories 182 Calories from Fat 14 % DIETARY EXCHANGE: Meat 1-1/2 Vegetable 1 Starch 1