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Slow-Cooked Hamburger and Noodle Soup

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By Pillsbury Kitchens
Updated May 7, 2010
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Round out a steaming bowl of slow-cooked soup with a Pillsbury™ Crusty French Loaf slathered with butter.

Slow-Cooked Hamburger and Noodle Soup

  • Prep Time 10 min
  • Total 6 hr 30 min
  • Ingredients 10
  • Servings 6
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Ingredients

  • 1 lb lean (at least 80%) or extra-lean (at least 90%) ground beef
  • 1 medium onion, coarsely chopped
  • 1 stalk celery, cut into 1/4-inch slices
  • 1 package (1.15 oz) dry beefy mushroom recipe soup mix
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups frozen mixed vegetables, thawed, drained
  • 1 cup uncooked fine egg noodles (2 oz)

Instructions

  • Step 
    1
    In 10-inch skillet, cook beef over medium-high heat until thoroughly cooked, stirring frequently; drain well.
  • Step 
    2
    In 4- to 6-quart slow cooker, mix cooked beef and all remaining ingredients except mixed vegetables and noodles.
  • Step 
    3
    Cover; cook on Low heat setting 6 to 8 hours.
  • Step 
    4
    About 20 minutes before serving, stir in thawed vegetables and noodles. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until vegetables are crisp-tender and noodles are tender.

Nutrition

260 Calories
11g Total Fat
17g Protein
22g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
55mg
18%
Sodium
720mg
30%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
12%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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