Vegetable Beef Noodle Soup

Vegetable Beef Noodle Soup Ingredients

8 oz Beef stew meat	2 1/2 c Fat-free beef broth;
3/4 c Potato; unpeeled and cubed	1 c Water
1/2 c Carrots; sliced	1/4 c Chili sauce
1 tb Balsamic vinegar	2 oz Egg noodles; thin, uncooked
3/4 ts Dried thyme	3/4 c Pearl onions; rinsed and
1/4 ts Black pepper	1/4 c Frozen peas

Instructions for Vegetable Beef Noodle Soup

Heat large saucepan over high heat until hot; add beef. Cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan. Cook potato, carrots, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high heat; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork tender. Bring beef mixture to a boil over medium-high heat. Add noodles; cook, covered, 7 to 10 minutes or until noodles are tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve with crackers, if desired. Recipe by: Great Tasting Pasta Posted to TNT - Prodigys Recipe Exchange Newsletter by SilkyKitty on Dec 26, 1997

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Beef	Carrot	Egg
Onion	Potato	Thyme

Soups Stews Carrot Onion Pear Peas Potato Balsamic Vinegar Lunch

for flavor and categorization

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