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.
Course
Soup
Cuisine
American
Keyword
Beef, Soup
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings8people
Ingredients
1medium onionsliced
2tbspdried parsley flakes
½tspsalt
Dash garlic powder
Dash pepper
2tbspbutter
2cupscubed cooked beef
1canCampbell’s Beef broth
1canCampbell’s Old Fashioned Vegetable Soup
2soup cans of water
1can(16 oz) tomatoes, cut up
1cupuncooked wide noodles
1small green pepperdiced
Instructions
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.