Ingredients
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 cups water
2 cups uncooked egg noodles
2 carrots, peeled and sliced
2 ribs celery, sliced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 cups water
2 cups uncooked egg noodles
2 carrots, peeled and sliced
2 ribs celery, sliced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
1. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
2. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes.
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3. Transfer the beef, onion, and garlic mixture to a slow cooker.
4. Add the beef broth, diced tomatoes, water, carrots, celery, dried basil, dried parsley, salt, and black pepper. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. About 30 minutes before serving, add the uncooked egg noodles to the slow cooker. Stir to ensure noodles are submerged.
7. Continue cooking until the noodles are tender. Taste and adjust seasoning with salt and pepper if needed.
8. Serve hot and enjoy!
Variations & Tips
For a twist, you can add a can of drained kidney beans or corn to the soup for extra texture and nutrition. Swap out the ground beef for ground turkey or chicken for a lighter version. If you’re gluten-free, substitute the egg noodles with gluten-free pasta. Additionally, you can add a dash of Worcestershire sauce or soy sauce for a deeper umami flavor.
