Beefy Vegetable Noodle Soup

By The Canadian Living Test Kitchen

112 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	419419 cal
pro	39 g39g pro
total fat	16 g16g total fat
sat. fat	5 g5g sat. fat
carb	27 g27g carb
fibre	4 g4g fibre
chol	83 mg83mg chol
sodium	880 mg880mg sodium
% RDI:	-
calcium	66 calcium
iron	3131 iron
vit A	156156 vit A
vit C	2727 vit C
folate	2020 folate

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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.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 carrots , sliced2 2carrotcarrots, sliced
2 stalks celery , sliced2 2stalks celery, sliced
1 tsp dried basil 1 1tsp tspdried basil
1/2 tsp dried rosemary 1/2 1/2tsp tspdried rosemary
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 sweet potatoes , peeled and cubed2 2sweet potatosweet potatoes, peeled and cubed
5 cups beef , Base5 5cups cupsbeef, Base
3-1/2 cups beef stock , (approx)3-1/2 3-1/2cups cupsbeef stock, (approx)
1-1/2 cups egg noodles 1-1/2 1-1/2cups cupsegg noodles
1/2 cup frozen peas 1/2 1/2cup cupfrozen 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.

Keywords : Soup; Beef; Noodles; Boil/Simmer; Sweet potato;

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