Beer Noodle Vegetable Soup Recipes

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VEGETABLE BEEF NOODLE SOUP



Vegetable Beef Noodle Soup image

Vegetable Beef Noodle Soup is full of ground beef, stewed tomato beef broth base, simple canned vegetables and egg noodles. So hearty, comforting, and a 30 minute one pot dinner recipe.

Provided by Jessica

Categories     Soup

Time 30m

Number Of Ingredients 11

1 lb lean ground beef
1 small onion (finely diced)
1 teaspoon salt
½ teaspoon black pepper
1 can (15 oz) Italian style stewed tomatoes
2 cans (15 oz each) beef broth
1 can (15 oz) petite diced tomatoes (do not drain)
1 can (15 oz) mixed vegetables (drained)
1 teaspoon dried basil
1 teaspoon dried parsley
1½ cups uncooked egg noodles

Steps:

  • Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
  • Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
  • Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.

Nutrition Facts : Calories 181 kcal, Carbohydrate 20 g, Protein 18 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 934 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

BEER NOODLE VEGETABLE SOUP



Beer Noodle Vegetable Soup image

Thishearty vegetable soup is a filling ocmplement to a sandwich or slad supper. Use whatever vegetabels you have in the refrigerator bin. Or you can adapt this soup to in-season produce specials. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 cups chicken broth
3/4 cup beer
1 cup celery, sliced
1/4 cup onion, chopped
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon beau monde seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup broccoli, cut-up
1/2 cup snap peas
1/2 cup winter squash, chunks and peeled
2 ounces vermicelli

Steps:

  • In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.
  • Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute.
  • Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat.
  • Simmer, partially covered about 20 minute or until vegetables are almost tender.
  • Add the noodles. Bring soup to boiling.
  • Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.

Nutrition Facts : Calories 127, Fat 1.6, SaturatedFat 0.4, Sodium 986.7, Carbohydrate 17.9, Fiber 2, Sugar 2.5, Protein 7.3

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