Instructions

1. Open one pack of It’s Skinny Wide Noodles for Soup. Drain, rinse, and set aside.

2. Sautee the bite-sized pieces of beef in a large pot or Dutch oven. Use 1 tablespoon of olive oil over medium-high heat. Stir until all sides of the meat are browned. Remove the meat from the pan and let it rest on a plate.

3. Add onions, celery, carrots, and the potato (or corn) to the pan along with the remaining olive oil. Stir until the onion begins to turn translucent and golden.

4. Add the browned beef back to the pan, along with the broth and water. Stir the pan to loosen up the flavorful brown bits from the bottom. Add in the tomatoes, bay leaves, garlic, and seasoning.

5. Bring the soup to a boil (about 5 minutes), reduce the heat, cover, and simmer until the beef is almost tender—about an hour.

6. Add the peas to the soup. Allow it to simmer for an additional 20 minutes until the beef is very tender.

7. Add It’s Skinny Wide Noodles for Soup to the pot. Cook for 3-5 minutes. Season with salt and pepper, and serve.