Beefy Vegetable Noodle Soup
Course: Beef, Main Dish, Pasta, SoupDifficulty: EasyServings
6-8
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesThis hearty, flavorful soup is a great way to use up leftover roast beef and gravy! It’s a one-pot meal that comes together quickly and is packed with colorful veggies, tender meat, and noodles.
If you don’t have leftover roast beef and gravy, you can substitute with a pound of ground beef or sausage and beef broth. Simply brown the meat in the pot before adding the other ingredients.
Ingredients
2 cups leftover roast beef, diced
1/2 cup leftover gravy
1 (16 ounce) pkg frozen mixed vegetables
2 cups frozen diced O’Brien-style hash browns
1 (14.5 ounce) can petite-diced tomatoes
1 tablespoon dried onion
6 beef bouillon cubes
1 bay leaf
1 teaspoon sugar
6 cups water
Salt and pepper
2 cups brown rice spiral pasta
Directions
- Put everything except the salt, pepper and pasta into a large pot. Bring to a boil.
- Add pasta and cook until tender, stirring occasionally. Season to taste with salt and pepper. Take out bay leaf prior to serving.
