Ingredients
3/4 can chicken broth
low-sodium (low sodium
14.5 oz)
1/2 cup water
2 cups mixed vegetables (frozen
for soup)
1 can tomatoes
low-sodium (14.5 oz
broken up)
4 ounces beef (cooked and diced)
1 teaspoon thyme leaves (crushed)
1 dash black pepper
1/4 teaspoon salt
1 bay leaf
1 1/4 cups noodles (narrow-width
uncooked)
Steps
Wash hands with soap and water
Heat broth and water. Add vegetables, meat, and seasonings. Bring to boil. Reduce heat and boil gently, uncovered, for 15 minutes.
Add noodles. Cook until noodles are tender, about 10 minutes
Remove bay leaf. Serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 164 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 28 mg |
| Sodium | 223 mg |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | N/A |
| Calcium | 71 mg |
| Iron | 3 mg |
| Potassium | 432 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Hearty Vegetable Beef Soup. Recipe source: North Dakota State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.