Beef, Soups and Stews

Beef Noodle Soup

  • 1 pound Ground beef
  • 1/2 cup Onions, chopped
  • 2 cans (14.5 oz) Tomatos, stewed
  • 2 cans (10.5 oz) Beef broth
  • 1 can Mixed vegetables, drained
  • 1 teaspoon Oregano, dried
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 cup Egg noodles, uncooked

    • In a Dutch oven or soup kettle, brown beef and onion; drain. Add tomatoes, broth, vegetables and seasonings. Bring to aboil, add noodles. Reduce heat to medium-low; cover and coof for 10-15 minutes or until the noodles are done.

    Yield 6-8servings (2 quarts)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

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