Wednesday, June 21, 2017

Pantry-Style Tomato Beef Vegetable Soup

I have been suffering with a sore throat for a couple of days. Vegetable soup was the only thing I felt like making and eating. Additionally, I knew the tomato beef soup would be quick and easy to assemble because my pantry contained all of the ingredients that I needed.

Makes about 4-1 cup servings.

  • 2 cups of water
  • 2 beef bouillon cube
  • 1 can diced tomatoes
  • 1 can of whole kernel corn, drained
  • 1 can of green beans, drained
  • 1 piece of bacon, finely diced 
  • 1 tsp basil, dried
  • 1/2 tsp. parsley,dried 
  • 1/2 tsp. sriracha sauce 
  • 1 pkg of crushed ramen noodles, do not use the seasoning packet
  1.  Put the water and bouillon cubes in a medium sauce pan
  2. Add the whole can of diced tomatoes, juice and all
  3. Drain the corn and green beans, put into the pan
  4. Put everything except the crushed noodles into the pan and simmer until the bacon is cooked. 
  5. Put the crushed ramen noodles in and let them sit for 3 minutes. 
This is a thick, veggie soup. If you like a thinner soup, add an additional cup of water and 1 more bouillon cube.