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10 minutes
20 minutes
30 minutes
- 0.5 cup chopped onion
- 2 (14.5 ounce) cans Italian-style stewed tomatoes
- 2 (10.5 ounce) cans beef broth
- 1 (16 ounce) package mixed vegetables
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup dry medium egg noodles
- Begin by heating a generously sized Dutch oven or soup pot over medium-high heat. Proceed by sautéing the beef and onion in the heated pot until the beef is nicely browned and crumbly, which should take roughly 5 to 7 minutes. Remember to drain and eliminate any excess grease before continuing.
- Combine the tomatoes, broth, vegetables, oregano, salt, and pepper in the pot and bring to a boil.
- Stir in egg noodles and lower the heat to medium-low. Cover and simmer until noodles are tender, for about 10 to 15 minutes.
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