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Beef & Vegetable Soup

1 tablespoon vegetable oil 1 pound lean ground beef 1 medium onion, diced 2 garlic cloves, minced 14.5-ounce can low-sodium beef broth 14.5ounce can sliced carrots, drained 14.5-ounce can cut green beans 14.5-ounce can stewed tomatoes 1 teaspoon dried basil 1 cup cooked egg noodles

In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well-browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.