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Servings: 6

  • 1 Tbsp vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can low sodium beef broth
  • 1 can sliced carrots, drained
  • 1 can cut green beans
  • 1 can stewed tomatoes
  • 1 tsp dried basil
  • 1 cup egg noodles

Did you know that people who frequently eat canned foods may have healthier diets than people who don’t? So when you’re looking for a wholesome, delicious meal, look no further than this Beef and Vegetable Soup, featuring canned beef broth, carrots, green beans and stewed tomatoes.

Beef and Vegetable Soup


Cook ground beef until well browned. With slotted spoon, remove beef to bowl. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.

Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat. Heat to boiling then reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally. Stir in cooked egg noodles.


Calories: 250; Total fat: 11g; Saturated fat: 3.5g; Cholesterol: 55mg; Sodium: 240mg; Carbohydrate: 19g; Sugar: 8g; Fiber: 4g; Protein: 18g; Vitamin A: 110%DV*; Vitamin C:15 %DV; Calcium: 6%DV; Iron: 20%DV;

This recipe is from our friends at Cans Get You Cooking!

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