Beef Noodle Soup
recipe at a glance
ready in: over 5 hrs
1 can (48 oz. size) fat-free beef broth
1 can (28 ounce size) crushed tomatoes
1 1/2 pound cooked steak, cut into bite-size pieces
1 cup frozen chopped onion
2 cups frozen sliced carrots
1 cup chopped celery
2 cups uncooked egg noodles
Spray crock pot with nonfat cooking spray. In pot combine broth, tomatoes, steak, onion, carrots, and celery. Cover and cook on high for 5 hours or on low for 8 to 10 hours.
Turn the crock pot to high 10 minutes before adding the noodles. Stir in the noodles. Cover and cook for an additional 10 to 15 minutes or until the noodles are tender. Do not overcook.
Note: You can substitute ground eye of round that has been browned in a skillet and drained. Can serve over mashed potatoes.
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