Serve this ground beef and noodle soup with crusty rolls or hot freshly baked biscuits.
Ingredients:
- 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
Preparation:
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.
Serves 4.
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