Creamy Beef Noodle Soup

Slow Cooker Recipe

Makes 10 servings (1 1/2 cups per serving)

Ingredients

  • 1 ½ lbs. lean stew meat, cut into 1-inch cubes 
  • 2 (8 oz.) containers mushrooms, thinly sliced 
  • 1 (10.75 oz.) can condensed, low-sodium cream of mushroom soup 
  • 1 small onion, diced 
  • ¾ cup low-sodium beef broth 
  • 3 Tbsp. Worcestershire sauce 
  • 2 garlic cloves, minced 
  • 1 tsp. black pepper 
  • ½ tsp. salt 
  • 10 oz. egg noodles, dry 
  • 1 cup plain, 0% Greek yogurt 
  • 2 Tbsp. fresh parsley 

Preparation

  1. Place the stew meat, mushrooms, cream of mushroom soup, onion, beef broth, Worcestershire sauce, garlic, black pepper and salt in the slow cooker and mix. 
  2. Cook on high for 3 hours or low for 6 hours. 
  3. Around 30 minutes before the slow cooker is done, cook egg noodles in a large pot according to package directions for al dente; drain. 
  4. Add noodles to the slow cooker along with the Greek yogurt, stir to combine and turn off slow cooker. To serve, garnish with the parsley. 

 

 Nutritional analysis per serving: 274 calories, 4.9 g fat, 27.3 g protein, 27.8 g carbohydrate (25.1 g available carbohydrate), 2.7 g fibre, 352 mg sodium. 

My Viva Servings: 2 grain, 3 protein, 1 vegetable, 0 fruit, 1 fat, 0 dairy