Herb Beef and Noodle Soup
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
8 bowls
- Serves:
- 8
ingredients
- 1 (1 lb) box whole wheat penne
- 2 lbs ground beef
- 1⁄4 cup oil, your choice (I reccomend grapeseed)
- 1 small onion, chopped
- 1 green bell pepper, diced
- 1 cup green beans, cut into 1 inch segments
- 3 garlic cloves, minced
- 1 tablespoon sea salt
- 1 tablespoon dried parsley
- 2 -3 teaspoons dried basil
- 1 teaspoon black pepper
- 6 cups water
- 1 cup grated cheese, your choice (optional)
directions
- In a large stock pot, bring at least 4 quarts of salted water to a boil. Add pasta and stir gently a few seconds. Maintain a rolling boil and cook to your preferred texture. Drain and rinse.
- Brown ground beef and drain.
- Heat oil on medium in a large skillet or dutch oven. Add onion, bell pepper, and green beans and saute until softened, about 8 minutes.
- Add garlic to skillet and saute another minute.
- Add salt, parsley, basil, pepper, and water to skillet and stir to incorporate.
- Stir cooked and drained ground beef into onion mixture.
- Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 5-10 minutes.
- Serve, a helping of noodles in the bottom of each of your bowls, spooning the meat mixture on top with a decent amount of broth.
- If you wish, sprinkle grated cheese on top of each serving and melt under broiler or in microwave.
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