Brunch: Vegetable Beef Noodle Soup

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Vegetable Beef Noodle Soup

YIELD: Makes 6 servings

Clean up is a snap with this hearty one-pot soup. Similar to the familiar favorite stew, everything is cooked together for a mouthwatering blend of flavors.


  1. Nonstick cooking spray
  2. 8 ounces beef for stew, cut into 1/2-inch pieces
  3. 3/4 cup unpeeled cubed potato (1 medium)
  4. 1/2 cup sliced carrot
  5. 1 tablespoon balsamic vinegar
  6. 3/4 teaspoon dried thyme
  7. 1/4 teaspoon black pepper
  8. 2-1/2 cups fat-free reduced-sodium beef broth
  9. 1 cup water
  10. 1/4 cup chili sauce or ketchup
  11. 2 ounces uncooked thin egg noodles
  12. 3/4 cup jarred or canned pearl onions, rinsed and drained
  13. 1/4 cup frozen peas


  1. Lightly spray large saucepan with cooking spray.
  2. Heat over medium-high heat until hot.
  3. Add beef; cook 3 minutes or until browned on all sides, stirring occasionally.
  4. Remove from pan.
  5. Cook potato, carrot, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat.
  6. Add beef broth, water and chili sauce.
  7. Bring to a boil over mediumhigh; add beef.
  8. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork-tender.
  9. Bring beef mixture to a boil over medium-high heat.
  10. Add pasta; cook, covered, 7 to 10 minutes or until pasta is tender,


Serving Size: 1-1/2 cups soup | Sodium 258 mg | Protein 15 g | Fiber 1 g | Carbohydrate 24 g | Cholesterol 28 mg | Saturated Fat 1 g | Total Fat 3 g | Calories 182 | Calories from Fat 14 %


Meat 1-1/2 | Vegetable 1 | Starch 1

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