Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Burger-Noodle Soup




Source of Recipe


McClug's Home Page/Healthy Meals in Minutes, 1996


Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1 medium red onion, sliced (about 1 cup)

8 ounces lean ground beef

2 cups reduced-sodium beef broth

2 cups tomato juice

1 cup frozen baby carrots

1/2 cup frozen whole kernel corn

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

4 ounces no-yolk egg noodles







Recipe



1. Spray a medium skillet with vegetable cooking spray. Heat skillet over medium heat. Add onion and beef to skillet. Cook, stirring constantly, until beef is browned and onion is tender, about 8 minutes. Drain off fat.

2. In a large saucepan, combine broth, beef mixture, tomato juice, carrots, corn, cayenne pepper, and black pepper. Cover and bring to boil over high heat.

3. Reduce heat to low; add noodles to broth mixture. Simmer, stirring occasionally, until noodles soften and vegetables are tender, about 10 minutes. Ladle soup into individual serving bowls.

Serves 4
Calories 247
Fat 9 g
Cholesterol 41 mg
Sodium 533 mg