Tomato Beef Noodle Soups

by Mom

Robin’s Sweet Tomato Beef Noodle Soup

1    lb. extra lean ground beef

½   tea. black pepper

½   tea. salt

3    Tbsp Olive Oil

1    green pepper, cut in bite size

          pieces

3    whole green onions, sliced

          about 1/8 in thin

2    large tomatoes, diced

1    cup frozen sweet corn

1    Tbsp. Better Than Bullion,

 vegetable

1    26 oz can tomato soup

2½ cans water

1 to 1½ cups Country Pasta, home-

          style egg noodles

In a fry pan brown ground beef, add black pepper and salt.  Gently simmer on low while preparing vegetables. 

Warm olive oil in a large pot over medium heat; add green pepper, green onions, tomatoes, and frozen corn, sauté about 5 minutes. 

Drain ground beef; add to vegetables.  Stir in Better than Bullion, simmer 2 minutes.  Mix in tomato soup and simmer 3 minutes. 

Use tomato soup can to measure water - first add 2 full cans, then fill can halfway, swirl water to collect remaining soup from sides and bottom before adding to mixture. 

Add egg noodles.  Bring mixture to a rolling boil. 

Turn heat down enough to keep soup at a gentle boil, covered for ten minutes.  Reduce heat, gently simmer for 20 minutes. 

Serve suggestions:  fresh hot rolls and fresh sliced fruit.  

Easy Tomato Beef Ramen Soup

4 servings          210 calories per serving

½ lb. extra lean ground beef
3 ½ c water
14.5 oz. can diced tomatoes with green chiles, undrained
1 c frozen mixed vegetables
1 t beef bouillon flavoring
2.8 oz. package beef flavored ramen noodles

Brown beef and drain then add water, tomatoes, veggies, bouillon flavoring and flavoring packet from the ramen noodles and bring to a boil.

Break up ramen noodles and add to soup and cook 3-5 minutes then serve.