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Hearty Beef Noodle Soup

User Rating 2 Star Rating (1 Review)


Serve this ground beef and noodle soup with crusty rolls or hot freshly baked biscuits.


  • 3/4 to 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 can cream of celery soup (10.5 ounces)
  • 1/2 cup frozen green peas
  • 2 cups V-8 juice
  • 1 cup beef broth
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon dried parsley
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • 1 cup uncooked medium egg noodles


Brown ground beef with onions in a Dutch oven over medium heat. Drain off fat. Stir in cream of celery soup, peas, V-8, bouillon, basil, marjoram, parsley, pepper and bay leaf. Heat to boiling; stir in noodles then reduce heat. Simmer for about 10 minutes, stirring occasionally, until noodles are cooked. Remove bay leaf before serving.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Just OK, Member MarkFirth

I would call this more of a stew than a soup. It did not make a lot and was quite thick when done. The kids ate it because of the noodles but I was not that impressed with the flavor. On the plus side it was very easy to make and I had all the ingredients on hand. I thought the V8 juice would kick it up a notch but it didn't.

7 out of 8 people found this helpful.

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