Vegetable Beef Noodle Soup
| Yield: | 6 Servings |
| Categories: | Soups, Stews |
| 8 | oz | Beef stew meat <cut into 1/2-inch pieces> |
| 3/4 | c | Potato; unpeeled and cubed |
| 1/2 | c | Carrots; sliced |
| 1 | tb | Balsamic vinegar |
| 3/4 | ts | Dried thyme |
| 1/4 | ts | Black pepper |
| 2 1/2 | c | Fat-free beef broth; reduced-sodium |
| 1 | c | Water |
| 1/4 | c | Chili sauce |
| 2 | oz | Egg noodles; thin, uncooked |
| 3/4 | c | Pearl onions; rinsed and drained <jarred or canned> |
| 1/4 | c | Frozen peas |
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