Zesty Beef and Noodle Vegetable Soup

Mixed Vegetables provide a simple addition to a zesty beef and noodle soup that's ready in 25 minutes - perfect for dinner. MORE+ LESS-

1/2

lb. extra-lean ground beef

3 1/2

cups water

(14 1/2-oz.) can diced tomatoes with green chiles, undrained

cup frozen mixed vegetables

beef bouillon cube or 1 teaspoon beef-flavor instant bouillon

(2.8-oz.) pkg. beef-flavor baked ramen noodle soup mix

tablespoons low-fat sour cream, if desired

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1

In Dutch oven or large saucepan, brown ground beef over medium-high heat until thoroughly cooked. Drain.
2

Add water, tomatoes, vegetables, bouillon and seasoning packet from soup mix; mix well. Bring to a boil. Break up ramen noodles; add to soup. Simmer 3 to 5 minutes or until noodles are tender, stirring occasionally to separate noodles.
3

To serve, ladle soup into individual soup bowls. Top each serving with 1 tablespoon sour cream.

To reduce the fat in each serving of this soup by about 2 grams, use ground turkey in place of the ground beef.
Serve this spicy soup with cornbread, or bake a batch of Pillsbury Refrigerated Cornbread Twist.