Eat Without

Hearty Vegetable Beef Soup

Source: North Dakota State University Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Frozen vegetables, canned tomatoes, and chicken broth make this an easy soup to throw together on a cold work night. Noodles and beef make it extra hearty and comforting.

Makes
4 servings

Ingredients

  • 3/4 can chicken broth, low-sodium (low sodium, 14.5 oz)
  • 1/2 cup water
  • 2 cups mixed vegetables (frozen, for soup)
  • 1 can tomatoes, low-sodium (14.5 oz, broken up)
  • 4 ounces beef (cooked and diced)
  • 1 teaspoon thyme leaves (crushed)
  • 1 dash black pepper
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 1 1/4 cups noodles (narrow-width, uncooked)

Directions

  1. Wash hands with soap and water
  2. Heat broth and water. Add vegetables, meat, and seasonings. Bring to boil. Reduce heat and boil gently, uncovered, for 15 minutes.
  3. Add noodles. Cook until noodles are tender, about 10 minutes
  4. Remove bay leaf. Serve.

Notes

Learn more about: Tomatoes Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.