Beefy Vegetable Noodle Soup

Author: Canadian Living

Rich with noodles and vegetables, this chunky soup needs only a slice of crusty bread to make it the perfect hearty meal.

  • Portion size 6 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 2 carrots sliced
  • 2 celery sliced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 sweet potatoes peeled and cubed
  • 5 cups beef Base
  • 3 1/2 cups beef stock (approx)
  • 1 1/2 cup egg noodles
  • 1/2 cup frozen peas

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 880 mg
  • Protein 39 g
  • Calories 419.0
  • Total fat 16 g
  • Cholesterol 83 mg
  • Saturated fat 5 g
  • Total carbohydrate 27 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 156.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beefy Vegetable Noodle Soup

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