Recipe: Ginger Beef and Noodle Soup

Ginger Beef and Noodle Soup

1 lb. lean ground beef
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
1 can (13-14 oz.) beef broth
2 cups water
1 package (3 oz.) beef-flavored instant ramen noodles, broken up
3 cups frozen broccoli stir-fry vegetable mixture

In Dutch oven or large saucepan, brown ground beef over medium heat until outside surface is no longer pink (about 5-6 minutes). Break up into 3/4-inch crumbles as meat cooks. Pour off drippings. Season with ginger, salt and pepper.

Stir in broth, water and seasoning packet from ramen noodles; bring to a boil. Stir in noodles and vegetables; return to a boil.

Continue cooking 2 to 3 minutes until noodles are tender.

Servings: 4
Source: This recipe comes from the newspaper and is credited to the National Cattlemen's Beef Association.