Ground Beef Noodle Soup Recipe
This savory specialty combines ground beef with onions, celery and carrots. "This is a wonderful fast soup to make any day of the week," says Judy Brander of Two Harbors, Minnesota.
This recipe is:
Diabetic Friendly
8 Servings
Prep: 15 min.
Cook: 20 min.
Ingredients
1-1/2 pounds lean ground beef (90% lean)
1/2 cup each chopped onion, celery and carrot
7 cups water
1 envelope au jus mix
2 tablespoons beef bouillon granules
2 bay leaves
1/8 teaspoon pepper
1-1/2 cups uncooked egg noodles
Directions
In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain.
Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves. Yield: 8 servings (2 quarts).
Nutritional Analysis: One 1-cup serving (prepared with lean ground beef, reduced-sodium bouillon and yolk-free noodles) equals 203 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 471 mg sodium, 10 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Ground Beef Noodle Soup published in Quick Cooking September/October 2001, p55
Beth Layman :)
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