3/4 can chicken broth (low sodium, 14.5 oz)
1/2 cup water
2 cups mixed vegetables (frozen, for soup)
1 can tomatoes (14.5 oz, broken up)
4 ounces beef (cooked and diced)
1 teaspoon thyme leaves (crushed)
1 dash pepper
1/4 teaspoon salt
1 bay leaf
1 1/4 cups noodles (narrow-width, uncooked)
- Wash hands with soap and water
- Heat broth and water. Add vegetables, meat and seasonings. Bring to boil, reduce heat and boil gently, uncovered, for 15 minutes.
- Add noodles. Cook until noodles are tender, about 10 minutes
- Remove bay leaf – serve.
Learn more about tomatoes.