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Title: Vegetable Beef Noodle Soup Categories: Soups, And, Stews Yield: 6 Servings 8 oz Beef stew meat 3/4 c Potato; unpeeled and cubed 1/2 c Carrots; sliced 1 tb Balsamic vinegar 3/4 ts Dried thyme 1/4 ts Black pepper 2 1/2 c Fat-free beef broth; -reduced-sodium 1 c Water 1/4 c Chili sauce 2 oz Egg noodles; thin, uncooked 3/4 c Pearl onions; rinsed and -drained 1/4 c Frozen peas 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 - Prodigy's Recipe Exchange Newsletter by SilkyKitty |