Hearty Vegetable Beef Soup

30 min · Serves 4

Based on a recipe from North Dakota State University Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 10.9 ozlow-sodium chicken broth
• ½ cupwater
• 2 cupsfrozen mixed vegetables
• 1 canlow-sodium canned tomatoes
• 4 ozcooked diced beef
• 4.9 mlcrushed thyme leaves
• black pepper
• 1.2 mlsalt
• 1bay leaf
• 1¼ cupsuncooked narrow noodles

How to cook it

1. Combine the low-sodium chicken broth and ½ cup of water in a large pot over high heat, and bring the liquid to a rolling boil.
2. Stir in the frozen mixed vegetables, low-sodium canned tomatoes, cooked diced beef, crushed thyme leaves, black pepper, salt, and bay leaf.
3. Reduce the heat to medium-low and let the soup simmer uncovered for 15 minutes, until the vegetables are tender.
4. Add the uncooked narrow noodles to the pot and continue simmering uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are tender and the beef is heated through to an internal temperature of 165°F (74°C).
5. Remove the pot from the heat, remove and discard the bay leaf, and ladle the hot soup into bowls.

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