Ingredients: 1/2 pound lean ground beef 1 medium onion, chopped 1 cup chopped celery 3/4 cup chopped green pepper 2 teaspoons Worcestershire sauce 1 teaspoon salt (optional) 1/2 teaspoon dried basil 1/4 teaspoon pepper 2 cups uncooked no-yolk medium egg noodles 1 (16 ounce) can kidney beans, rinsed and drained 1 (14-1/2 ounce) can no-salt added stewed tomatoes 3/4 cup water 1 low-sodium beef bouillon cube
Directions: In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt, if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally. Serves 5. Nutrition information per serving (1-cup) prepared with lean ground beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium bouillon and without salt:
