Description
It’s perfect for any night when you need a warm, comforting meal that comes together with minimal fuss. Enjoy it on its own or with a side of crusty bread for dipping.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups beef broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups egg noodles
- Salt and pepper to taste
- Parsley, chopped (for garnish)
Instructions
1. In a large pot, cook the ground beef over medium heat until browned. Drain any excess grease.
2. Add the onion, carrots, celery, and garlic to the pot; cook until the vegetables are tender, about 5 minutes.
3. Stir in the basil, oregano, beef broth, water, and diced tomatoes. Bring the mixture to a boil.
4. Add the egg noodles and reduce to a simmer. Cook until noodles are tender, about 10 minutes.
5. Season with salt and pepper, garnish with chopped parsley, and serve hot.
Notes
For extra flavor, use fire-roasted diced tomatoes.
This soup is great for leftovers—store in an airtight container in the fridge for up to 3 days.
Add a pinch of red pepper flakes if you like a bit of heat.
Serve with crusty bread or grilled cheese for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg