Hearty Beef and Vegetable Noodle Soup

This comforting soup is packed with lean protein and fiber-rich vegetables, making it a satisfying, low-calorie meal perfect for busy weeknights.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 3/4 can low-sodium chicken broth (about 1 1/4 cups) · 18 kcal in the whole recipe
• 1/2 cup water
• 2 cups frozen mixed soup vegetables · 225 kcal in the whole recipe
• 1 can low-sodium tomatoes (14.5 oz), broken up · 174 kcal in the whole recipe
• 4 ounces cooked beef, diced · 262 kcal in the whole recipe
• 1 teaspoon crushed thyme leaves · 2 kcal in the whole recipe
• 1 dash black pepper
• 1/4 teaspoon salt
• 1 bay leaf
• 1 1/4 cups uncooked narrow egg noodles · 379 kcal in the whole recipe

Method

1. In a large pot, combine the chicken broth and water, and bring to a boil.

   

2. Add the frozen mixed vegetables, diced beef, canned tomatoes, thyme, black pepper, salt, and bay leaf, then bring the mixture back to a boil.

   

3. Reduce the heat and simmer gently, uncovered, for about 15 minutes to let the flavors meld.

   

4. Stir in the uncooked noodles and cook for another 10 minutes, or until the noodles are tender. Discard the bay leaf before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.