Quick Beef Vegetable Soup
- 2 64-oz containers and 2 14-oz cans Safeway Beef Stock
- ½ 12-oz bag Safeway Wide Egg Noodles
- 1 16 oz. package Safeway Tuscan-Style Frozen Vegetables, thawed and drained
- 3 cups cooked roast beef (trimmed of fat and cut into ½-inch cubes)
- 4 tablespoons Safeway Corn Starch blended with ¼ cup water
- ½ cup water
1.
In a large pot over high heat, bring stock to a full boil. Add noodles and cook, uncovered, until noodles are almost tender (about 7 minutes).2.
Add vegetables and cook 5 minutes more, then add beef and cornstarch mixture, return to boil and simmer 15 minutes more.Nutritional Information: based on 1 serving. Calories 410, Calories from fat 140, Protein 41g, Carbohydrates 26g, Dietary Fiber 3g, Fat-total 16g, Saturated Fat 3.5g, Cholesterol 85mg, Sodium 4340mg
