Beef and Vegetable Soup

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.


  • 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
Beef and Vegetable Soup


Servings: 6

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;


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.