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Beef Veggie Noodle Soup

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Total time: 25 minutes

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Serves 4

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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

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Energy (kcal)

149

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Carbs (g)

2.2

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Proteins (g)

18.6

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Fats (g)

6.2

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Fibre (g)

5.2

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