Beef and Veggie Noodle Soup

Soup Sunday!




Beef, Veggie and Noodle Soup


  • 1 pound ground beef
  • 1/2 onion chopped
  • 2 cloves minced garlic
  • 3 Tbsp. cornstarch plus water to make paste
  • 1 can Rotel tomatoes and green chilies
  • 10 oz. can tomato sauce
  • 1 small can tomato paste
  • 2 cans beef broth
  • 2 cups of water
  • 3 celery stalks, sliced
  • 1/2 bag frozen peas
  • 1/2 bag frozen carrots
  • 1/2 bag frozen corn
  • 1 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • 2 cups elbow macaroni


  1. Brown ground beef, minced garlic and chopped onion.
  2. In a large soup pot to beef and onions add cornstarch paste and stir well until well incorporated.
  3. Add the remaining ingredients except for the macaroni and cook on medium high heat for 30-45 minutes.
  4. Add 1 cup elbow macaroni and cook until tender.
  5. Adjust seasonings according to your taste.  I added more Italian and garlic seasoning at the end.




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