Description
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
1 cup carrots, sliced
1 cup celery, chopped
1 cup frozen corn
1 tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp dried thyme
1 ½ cups egg noodles
Directions:
Brown the Beef: In a large pot over medium heat, cook ground beef until browned. Drain excess fat. Add diced onion and garlic, cooking until softened.
Simmer the Soup: Pour in beef broth, diced tomatoes, and tomato sauce. Stir in carrots, celery, corn, salt, black pepper, oregano, and thyme. Bring to a boil,
then reduce heat and let simmer for 15 minutes.
Cook the Noodles: Add egg noodles to the pot and cook for another 8-10 minutes until tender. Adjust seasoning as needed.
Serve & Enjoy: Ladle into bowls and serve warm with crusty bread.
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 320 per serving Servings: 6 servings
