Vegetable Beef Noodle Soup
Source of Recipe
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Recipe Introduction
servings 6
points 4
List of Ingredients
8 ounces beef for stew, cut into 1/2-inch pieces
3/4 cup unpeeled cubed potato (1 medium)
1/2 cup sliced carrot
1 tablespoon balsamic vinegar
3/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
2-1/2 cups fat-free reduced-sodium beef broth
1 cup water
1/4 cup prepared chili sauce or ketchup
2 ounces uncooked thin egg noodles
3/4 cup jarred or canned pearl onions, rinsed and drained
1/4 cup frozen peas Recipe
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, carrot, 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; 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 pasta; cook, covered, 7 to 10 minutes or until pasta is tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve immediately.
Nutrients per Serving
(1-1/2 cups soup)
Calories 182
Calories from Fat 14 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 28 mg
Carbohydrate 24 g
Fiber 1 g
Protein 15 g
Sodium 258 mg
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