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Vegetable beef Soup
Ingredients
- 1 pound beef cubes
- 1 tsp onion powder
- 3cups water
- 2 large cans diced tomatoes
- 1 teaspoons garlic powder (such as Lawry's®)
- 2 teaspoons salt, or to taste
- 1 bay leaf
- 1/2 teaspoon finely ground black pepper, or to taste
- 3 cup beef broth or 3 boullilion cubes
- 3 cups of vegetables ( green beans corn and carrots)
- 1 bag Reems noodles
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Directions
- Heat a large pot over medium heat. Cook and stir beef in the pot until completely browned, 7 to 10 minutes.
- Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes.
- Drain fat from the pot and return to medium heat.
- Pour water and tomatoes into the pot.
- Season soup with garlic powder, sea salt, bay leaf, and black pepper.
- Stir beef broth through the soup.
- Add vegetables to the pot; stir.
- Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally,
- Boil noodles. Add to soup.
- Let simmer covered for 1-2 hours.
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