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Prep 20min
Total40min
Servings4
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Ingredients
1
lb lean (at least 80%) ground beef
1
small onion, chopped (1/4 cup)
1
can (10 3/4 oz) condensed cream of celery soup
1/2
cup frozen sweet peas (from 1-lb bag)
2
cups tomato juice
1 1/4
cups water
3/4
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
3/4
teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves
1/8
teaspoon pepper
1
dried bay leaf
1
cup uncooked egg noodles (2 oz)
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Steps
1
In 4-quart Dutch oven, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2
Stir in remaining ingredients except noodles. Heat to boiling. Stir in noodles; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until noodles are tender. Remove bay leaf.
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Make this simple soup fun by stirring in pasta such as rotini, radiatore or wagon wheels instead of the egg noodles.
You can brown and drain ground beef, then freeze it in amounts for use in your favorite recipes such as this soup, tacos or casseroles. Just cook the onion in 1 to 2 tablespoons of oil. Thaw beef in the refrigerator or microwave, and stir it in with noodles.
Kids will love this soup when it’s served with fruity gelatin salad along with carrot and celery sticks with ranch dressing to dip them in.
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