 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
I make this soup with ground beef or venison. It's easy to put together and can be cooked all day in a crock pot, or an hour on the stovetop. We like this as written, so I haven't changed it much over the years. I do adjust the amount of tomatoes and corn depending on what I have on hand. I use frozen corn, because that's what we prefer. I've made this soup for three generations of our family, and it's still a favorite! Ingredients:
6 ounces wide egg noodles |
1 lb ground beef (or venison) |
1 onion, chopped |
1 green pepper, chopped |
28 ounces tomatoes (i use crushed) |
1 cup water |
1 pint frozen corn |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon dried red pepper flakes (or to your taste) |
Directions:
1. Cook noodles, drain and set aside.
2. Brown ground beef, onion and green pepper.
3. Drain fat from meat.
4. Combine all ingredients except noodles and simmer for 1 hour on stovetop, or 6 hours in crock pot.
5. Add cooked noodles in the last 5 minutes of cooking.
|
|