Ingredient of the month: Cream of Chicken Soup

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Tomato Noodle Soup

My husband and I have been in ultra save money mode recently and I have been try to come up with recipes that need as little meat as possible. This one only uses 1/2 lb of ground beef but you could always use a full pound if you like your recipes a little meatier. I personally made this recipe up but I am sure it is really similar to a lot of others out there.

Chop up a carrot and celery add to a couple of cans of tomato soup. You can keep your soup condensed and just use more cans but that is a little thick for me, so I diluted it with milk. I used whole milk to make it really creamy but you can use a lower fat milk if you want.

While those ingredients are heating together, make a package of pasta as directed and brown a 1/2 lb- to a full pound of ground beef. Drain the beef, add to the soup. Drain pasta when tender and add to soup.

Let the soup all simmer together until the celery and carrots are tender. I add Italian seasoning and a little bit of dill to my soup to top it off.



Lu said...

Sounds yummy to me! Even when we're pinching pennies, Mark still loves to have the full meatiness, though. :)

Cassi said...

looks good! i'll have to try this out!!

Anonymous said...

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