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Beef Noodle Soup Recipe

   
 

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     Beef Noodle Soup

Category   Salads - Soups - Sidedishes
Sub Category   Quick Meals
Servings   12

Ingredients
1 48-oz can fat-free beef broth
1 28-oz can crushed tomatoes
1 1/2 pounds cooked steak, cut into bite-size pieces (Grilled eye of round beef is a good choice.)
1 cup frozen chopped onion
2 cups frozen sliced carrots
1 cup chopped celery
2 cups uncooked egg noodles
 

Instructions
Spray a slow cooker with nonfat cooking spray.
In a slow cooker, combine the broth, tomatoes, steak, onion, carrots, and celery. Cover and cook on high for 5 hours or on low for 8-10 hours.
Turn the cooker to high (if previously on low) 10 minutes before adding noodles.Stir in the noodles.
Cover and cook for an additional 10-15 minutes or until noodles are tender. Do Not Overcook.
Serving Suggestions
You can substitute 1 1/2 pounds ground eye of round that been browned in a skillet and drained. For added delight, serve over mashed potatoes.


Originally Submitted
10/22/2010





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