This is the second recipe in a row that I’ve made from my new Pillsbury One-Dish Meals Cookbook. I can’t help it, it’s my favorite cookbook right now! This soup is easy, delicious, and full of vegetables. I got it ready in the crockpot before leaving for work, and when I came home all I had to do was add the noodles and let it cook for another 20 minutes, giving me plenty of time to make some garlic bread to go with. It was a great weeknight dinner.
I did make one substitution in the recipe. I didn’t have the beefy mushroom soup mix, so I used a packet of onion gravy mix, and it worked out great.
Hamburger and Noodle Soup
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 stalk celery, sliced
- 1 pkg beefy mushroom soup mix
- 14 (ounce) can diced tomatoes
- 3 cups water
- 2 cups frozen vegetables
- 1 cup uncooked fine egg noodles (I used whole wheat spaghettini)
In a large skillet, brown ground beef until cooked through. Drain well. Add to crockpot along with remaining ingredients except for the noodles. Cover and cook on low for 8 hours. Stir in the noodles. Turn setting to high, and cook another 15-20 minutes.