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Steps
1
In Dutch oven or large saucepan, brown ground beef over medium-high heat until thoroughly cooked. Drain.
2
Add water, tomatoes, vegetables, bouillon and seasoning packet from soup mix; mix well. Bring to a boil. Break up ramen noodles; add to soup. Simmer 3 to 5 minutes or until noodles are tender, stirring occasionally to separate noodles.
3
To serve, ladle soup into individual soup bowls. Top each serving with 1 tablespoon sour cream.
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To reduce the fat in each serving of this soup by about 2 grams, use ground turkey in place of the ground beef.
Serve this spicy soup with cornbread, or bake a batch of Pillsbury Refrigerated Cornbread Twist.
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