Beefy Vegetable Noodle Soup
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Rich with noodles and vegetables, this chunky soup needs only a slice of crusty bread to make it the perfect hearty meal.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 419 |
| pro | 39 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 27 g |
| fibre | 4 g |
| chol | 83 mg |
| sodium | 880 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 31% |
| vit A | 156% |
| vit C | 27% |
| folate | 20% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
2 each carrots and stalks celery, sliced
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried rosemary
1/4 tsp (1 mL) each salt and pepper
2 sweet_potatoes, peeled and cubed
5 cups (1.25 L) beef Base
3-1/2 cups (875 mL) beef stock (approx)
1-1/2 cups (375 mL) egg noodles
1/2 cup (125 mL) frozen peas
Preparation:
In large saucepan, heat oil over medium heat; cook carrots, celery, basil, rosemary, salt and pepper, stirring occasionally, for 5 minutes.
Add sweet potatoes, Beef Base and enough of the beef stock to cover all ingredients; bring to boil. Reduce heat and simmer for 8 minutes.
Add noodles and peas; cook until noodles are tender, 10 to 12 minutes.
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