Vegetable, beef, noodle soup.

1.2 package (10 oz) Mixed Vegetables, frozen
1.2 package (10 oz) yields Lima beans, immature seeds, frozen, baby, cooked, boiled, drained, without salt
2 serving Knorr Butter & Herb Pasta Side (1/2 cup) (by LINRILEY)
24 oz 80/20 ground beef chuck
0.25 tsp Creole Seasoning, Tony Chachere 8oz/227 gm (.25 tsp/1gm) (by LIMASTAR)
0.5 tsp Kosher Salt - Morton's (by MHOGLETREE)
1 tsp Pepper, black
0.062 cup Flour, white
2 cube (6 fl oz prepared) Beef bouillon
4 cup (8 fl oz) Water, tap
28 oz canned tomato, crushed, 28oz (by DB81024)

This recipe can be adapted with minor changes to accommodate for slow cookers by browning the meat before hand and simply adding all ingredients into the slow cooker and cooking for 3-4 hours on high or 6 hours on low depending on slow cooker's rate of cooking

On medium low heat brown 1 1/2 lbs of ground beef in stew pot, then drain. Add beef back to pot and add seasonings and sprinkle with 1 tbsp of white all purpose flour and mix until combined and thickened. Add 1 28 oz can of crushed tomatoes and 3 cups of hot water and 2 beef bouillon cubes and bring to a slow boil still over medium low heat. Once boiled stir to confirm bouillon are dissolved and add frozen vegetables and bring back to boil. After this final boil reduce heat to simmer and add Knorr pasta sides and continue to simmer for 15-25 minutes or until vegetables and noodles reach desired tenderness. Either serve hot immediately or allow to sit in fridge overnight. Allowing time to rest allows the excess fat to float to the top for skimming and gives the flavors time to mingle with one another.

Serving Size: 2/3 cup

Number of Servings: 8

Recipe submitted by SparkPeople user WMRUSSELLMILLER.