Chunky Beef Soup
Egg Noodles with Olive Oil
Ingredients
- ¾ lb lean boneless chuck roast, cut into 4 to 6 pieces
- ½ (14-oz) pkg frozen seasoning blend (diced onion, bell peppers and celery), thawed
- 1 cup sliced mushrooms
- ½ (14.5-oz) can stewed tomatoes
- ⅓ cup red wine
- 1½ tsp balsamic vinegar
- 1 tsp dried oregano
- ¼ tsp pepper
- 2½ Tbsp ketchup
- ½ tsp salt
Instructions
- Combine beef, seasoning blend, mushrooms, tomatoes, wine, vinegar, oregano, and pepper in a slow cooker. Cover and cook on LOW 9 to 10 hours.
- Stir in ketchup and salt, breaking up larger pieces of beef while stirring.
Side Dish Ingredients
- 4 oz yolk-free egg noodles
- 1½ Tbsp extra virgin olive oil
Side Dish Instructions
- Cook noodles according to package directions; toss with oil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
220
|
220
|
440
|
| Fat (g) | 5 | 8 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 24 | 6 | 30 |
| Carb (g) | 13 | 31 | 44 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 760 | 20 | 780 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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