Noodles And Ground Beef Soup Campbells Copycat Food

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NOODLES AND GROUND BEEF SOUP (CAMPBELL'S COPYCAT)



Noodles and Ground Beef Soup (Campbell's Copycat) image

A favorite childhood soup, Noodles and Ground Beef Soup is filled with three noodle shapes, ground beef, finely diced carrots, and green peppers in a flavorful beef broth.

Provided by Bernadette

Categories     Soup

Time 53m

Number Of Ingredients 7

3 pounds lean ground beef ((80% lean))
2 cups finely diced carrots
1 cup finely diced green bell pepper
14.5 ounces canned diced tomatoes (, undrained )
12 cups beef broth ((reduced fat and sodium))
2 tablespoons tomato paste
4 cups assorted dried noodles (, uncooked (pictured are store-bought home-style Cicatelli, Fileja, and Busiati)

Steps:

  • In a large, heavy pot with a lid, brown the ground beef over medium-high heat. Drain and return to the stove.
  • Stir the carrots, green pepper, and diced tomatoes with the juice into the cooked ground beef. Pour in the broth, then stir in the tomato paste. Bring to a boil.
  • Once boiling, stir in the noodles. Adjust heat to remain at a simmer. Cover and cook for 15 minutes, or until the noodles are tender, stirring occasionally and adjusting the heat if needed.

Nutrition Facts : Calories 263 kcal, Carbohydrate 20 g, Protein 29 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 571 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GROUND BEEF NOODLE SOUP



Ground Beef Noodle Soup image

This savory specialty combines ground beef with onions, celery and carrots. "This is a wonderful fast soup to make any day of the week," says Judy Brander of Two Harbors, Minnesota.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1-1/2 pounds lean ground beef (90% lean)
1/2 cup each chopped onion, celery and carrot
7 cups water
1 envelope au jus mix
2 tablespoons beef bouillon granules
2 bay leaves
1/8 teaspoon pepper
1-1/2 cups uncooked egg noodles

Steps:

  • In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain. , Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.

Nutrition Facts : Calories 203 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 471mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

CAMPBELL'S VEGETABLE BEEF SOUP



Campbell's Vegetable Beef Soup image

Make and share this Campbell's Vegetable Beef Soup recipe from Food.com.

Provided by JustaQT

Categories     Vegetable

Time 3h10m

Yield 8-12 serving(s)

Number Of Ingredients 11

2 -3 lbs stew meat
1/4 cup butter
3 quarts water
1 teaspoon pepper
1 tablespoon salt
1 1/2 cups chopped carrots
3 medium potatoes, peeled and cubed
1 cup of chopped celery
1/4 cup dried onion
1/2 cup barley
6 beef bouillon cubes

Steps:

  • Brown the meat in butter.
  • Add all other ingredients.
  • Pressure cook this for 20 minutes.
  • Or you can simmer in a crock pot on low for several hours, or cook in a large pot on the stove over low heat for 2 to 3 hours.

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