Monday, January 12, 2009

Beef Noodle Soup

Serves: 6-8

1 lb. ground beef
1 can (46 oz.) low sodium V8 juice
1 envelope onion soup mix
1 package (3 oz.) beef ramen noodles
1 package (16 oz.) frozen mixed vegetables
or 2 cups chopped vegetables of your choice

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in V8 juice, onion soup mix, noodle seasoning packet and vegetables. Reduce heat; simmer, uncovered for 6-8 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.

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Tips: This hearty soup has a great flavor and is quick and easy on a cold evening. If you have time to make it ahead of time, the flavors seem to ripen. If you are using your own choice of vegetables, just make sure they are soft enough before you add the ramen noodles.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes


Anonymous said...

The first time I made it, it was just alright. I just made it now. First I browned the ground beef in a little olive oil and onions. I added some bay leaves and garlic powder and just a dash of Lawrys salt. Made a huge difference in the taste. YUM.

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