Vegetable beef noodle soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Beef stew meat <cut into 1/2-inch pieces> |
| ¾ | cup | Potato; unpeeled and cubed |
| ½ | cup | Carrots; sliced |
| 1 | tablespoon | Balsamic vinegar |
| ¾ | teaspoon | Dried thyme |
| ¼ | teaspoon | Black pepper |
| 2½ | cup | Fat-free beef broth; reduced-sodium |
| 1 | cup | Water |
| ¼ | cup | Chili sauce |
| 2 | ounces | Egg noodles; thin, uncooked |
| ¾ | cup | Pearl onions; rinsed and drained <jarred or canned> |
| ¼ | cup | Frozen peas |
Directions
Heat large saucepan over high heat until hot; add beef. Cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan. Cook potato, carrots, 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 heat; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork tender. Bring beef mixture to a boil over medium-high heat. Add noodles; cook, covered, 7 to 10 minutes or until noodles are tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve with crackers, if desired.
Recipe by: Great Tasting Pasta
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@...> on Dec 26, 1997