Vegetable beef noodle soup

6 Servings

Ingredients

Quantity Ingredient
8 ounces Beef stew meat <cut into 1/2-inch pieces>
¾ cup Potato; unpeeled and cubed
½ cup Carrots; sliced
1 tablespoon Balsamic vinegar
¾ teaspoon Dried thyme
¼ teaspoon Black pepper
2½ cup Fat-free beef broth; reduced-sodium
1 cup Water
¼ cup Chili sauce
2 ounces Egg noodles; thin, uncooked
¾ cup Pearl onions; rinsed and drained <jarred or canned>
¼ cup Frozen peas

Directions

Heat large saucepan over high heat until hot; add beef. Cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan. Cook potato, carrots, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high heat; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork tender. Bring beef mixture to a boil over medium-high heat. Add noodles; cook, covered, 7 to 10 minutes or until noodles are tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve with crackers, if desired.

Recipe by: Great Tasting Pasta

Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@...> on Dec 26, 1997

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