Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • 1 cup yellow onion (diced)
  • 2 cups carrots (peeled and diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 14 ounces canned fire-roasted tomatoes
  • 6 cups low-sodium beef broth
  • 2 cups egg noodles
  • 1 cup frozen peas
  • Salt & pepper (to taste)

Instruction

  • Place a large pot or Dutch oven over medium heat. Add ground beef and cook until no longer pink. Break the beef up with a spoon and it cooks. Drain any fat from the pot.
  • Add onions, carrots, and garlic to the pot. Continue to cook for about 5 minutes until onion begins to soften. Stir often.
  • Add in tomato paste, Worcestershire sauce, thyme, and oregano. Stir to coat the veggies. Then add tomatoes and beef broth and stir to combine.
  • Bring to a boil over medium-high heat. Then add in the noodles and stir them into the soup.
  • Reduce heat to medium-low and cover. Cook for 12-15 minutes until noodles have softened.
  • Remove the lid and stir in the peas until warmed through.
  • Season to taste with salt and pepper and serve warm.