I stole this recipe for Beef Noodle Main Dish Soup from a Campbell’s Advertisement from 1980s (torn out of magazine) for Campbell’s Creative Cooking With Soup: Over 19,000 Delicious Mix and Match Recipes. This quick and easy to make soup tastes like it was cooking all day. Cubed beef and onions are cooked in a large saucepan to start this soup. The secret ingredient of canned vegetable soup is added next with dried seasonings, beef broth, canned tomatoes and uncooked noodles. While the soup boils, the noodles cook and that’s it you are done! This tasty soup can be made on a weeknight for a quick dinner.
“I live on good soup, not fine words.” – Moliere, French Playwright (see more quotes in the Quotes tab)
You will need 2 cups cooked cubed beef. I cut the beef into very small cubes, if you buy the prepared cubed beef for stew those pieces are too big for a spoon.
Cut 1 cup fresh mushrooms very small and cook the mushrooms when you cook the beef, which I season with steak seasoning.
Sauté the mushrooms and beef until the beef is browned.
Remove beef and mushrooms from pot. Leave the drippings in the pot and add 1 medium diced onion, 2 tbsp dried parsley flakes, ½ tsp salt, dash garlic powder, dash pepper and 2 tbsp butter.
Cook until onions are tender.
Next, add 1 can Campbell’s Beef broth, 1 can Campbell’s Old Fashioned Vegetable Soup, 2 soup cans of water and 1 can (16 oz) tomatoes, cut up.
Bring to a boil; reduce heat. Add beef, mushrooms and 1 cup uncooked wide noodles; then cook 10 minutes or until noodles are done.
Stir occasionally while noodles cook.
Serve warm in a bowl.
Beef Noodle Main Dish Soup
Ingredients
- 1 medium onion sliced
- 2 tbsp dried parsley flakes
- ½ tsp salt
- Dash garlic powder
- Dash pepper
- 2 tbsp butter
- 2 cups cubed cooked beef
- 1 can Campbell’s Beef broth
- 1 can Campbell’s Old Fashioned Vegetable Soup
- 2 soup cans of water
- 1 can (16 oz) tomatoes, cut up
- 1 cup uncooked wide noodles
- 1 small green pepper diced
Instructions
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In a large saucepan, cook onion with seasonings in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cook 10 minutes or until noodles are done. Stir occasionally.
Recipe Notes
I cut the beef into very small cubes, if you buy the prepared cubed beef for stew those pieces are too big for a spoon. The smaller the beef pieces are, the quicker they cook and the easier to eat with a spoon. Fresh mushrooms can be substituted for green pepper. If using fresh mushrooms cut them very small and cook the mushrooms when you cook the beef. I season the beef and mushrooms with steak seasoning; when the beef is cooked I remove it from the pan. Don’t clean the pan; cook the onions in the pan drippings from the beef and mushrooms. Beef stock can be substituted for beef broth and the water, just fill the can (from the vegetable soup) with the beef stock instead of water. Doubling the noodle amount also helps.