Hamburger Soup

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Makes: 8  servings
Serving size: 1 cup
Yield: 8 cups Prep 10 mins Cook 32 mins

Ingredients

  • 1 pound  extra-lean ground beef
  • 1 tablespoon  vegetable oil
  • 1 cup  diced carrots
  • 1 cup  diced onions
  • 1 cup  sliced celery
  • 1/2 teaspoon  minced garlic
  • 2 14 1/2ounce cans chicken broth
  • 1 14 - 16 ounce can whole tomatoes
  • 1/2 teaspoon  thyme
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 3 cups  (4 ounces) wide egg noodles, cooked according to package directions
  • 1/4 cup  chopped fresh parsley
  • Sour cream, for garnish

Directions

1. Cook ground beef in Dutch oven over medium-high heat until browned, 5 to 7 minutes, breaking up meat with back of wooden spoon. Transfer beef to a plate with slotted spoon; set aside. Add oil, carrots, onions, celery, and garlic; cook until tender-crisp, 5 minutes. Add broth, tomatoes, thyme, salt, pepper, and beef, breaking up tomatoes with the back of a spoon. Bring to a boil; reduce heat, cover and simmer 20 minutes.

2. Just before serving, stir noodles and parsley into soup and heat through. Serve with a dollop of sour cream, if desired.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)175,
  • Fat, total(g)5,
  • chol.(mg)41,
  • sat. fat(g)1,
  • carb.(g)18,
  • pro.(g)14,
  • sodium(mg)877,
  • Percent Daily Values are based on a 2,000 calorie diet
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