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Hamburger and Noodle Soup




Source of Recipe


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Recipe Introduction


servings 5
points 5 (1 1/3 cup)


List of Ingredients




1 lb. 95% lean ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 (1.15-oz.) pkg. dry beefy mushroom recipe soup mix
1 (14.5-oz.) can diced tomatoes, undrained
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant® Frozen Mixed Vegetables, thawed, drained
2 oz. (1 cup) uncooked fine egg noodles

Recipe



1. Brown ground beef in large skillet until thoroughly cooked, stirring frequently. Drain well.
2. In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well.
3. Cover; cook on low setting for 6 to 8 hours.
4. About 20 minutes before serving, add thawed vegetables and egg noodles to soup; mix well. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until vegetables are crisp-tender and noodles are tender.



NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 1/3 Cups
Calories 260
Total Fat 11 g
Cholesterol 55 mg
Sodium 720 mg
Total Carbohydrate 22 g
Dietary Fiber 3 g
Sugars 4 g
Protein 17 g