Beef Veggie Noodle Soup
Total time: 25 minutes
Serves 4
5.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
1 tb - Butter, unsalted
200g - Ground lean beef
1 pc - Small onion, finely chopped
200g - Mixed vegetables, frozen, thawed
½ cup - Diced tomato, canned, drained
1 pc - Sweet green small peppers, raw
4 cup - Water
3g - Beef broth or bouillon, powder
½ tsp - Dried basil
½ tsp - Oregano spices
½ tsp - Marjoram spices
¼ tsp - Black pepper
180g - Japanese somen noodles, dry
UTENSILS
Cooking pot with lid, Chopping board, Knife.
INSTRUCTIONS
1. Melt the butter in a cooking pot over medium-high heat, add the beef and onions. Sauté for 7 minutes or until the beef is brown.
2. Add the remaining ingredients except for somen noodles and bring the mixture to a boil. Reduce the heat and simmer uncovered for 6 to 8 minutes, stirring occasionally, until the vegetables are tender.
3. Add the somen noodles, stir, turn off the heat. Leave the cooking pot with a cover for about 3-4 minutes.
4. Ladle to serving bowls and serve immediately.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 438g
Energy (kcal)
149
Carbs (g)
2.2
Proteins (g)
18.6
Fats (g)
6.2
Fibre (g)
5.2