Vegetable Beef Noodle Soup Recipe

  • 8 ounces beef for stew, cut into 1/2 inch pieces
  • 3/4 cup unpeeled cubed potato (1 medium)
  • 1/2 cup sliced carrot
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 2 1/2 cups fat-free reduced-sodium beef broth
  • 1 cup water
  • 1/4 cup prepared chili sauce
  • 2 ounces uncooked thin egg noodles
  • 3/4 cup jarred or canned pearl onions, rinsed and drained
  • 1/4 cup frozen peas
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, carrot, 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; 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 pasta; cook, covered, 7 to 10 minutes or until pasta is tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve immediately. Makes 6 servings

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