Progresso's cheesy beef noodle soup is the foundation here, bulked up with fresh vegetables and a splash of cream to make a proper dinner for two. The flavor packet gives you beef and cheese already, so you just need to pile on the vegetables and let it simmer.

Serves 2. 25 minutes, 10 at the stove.

About 290 calories a serving, 19 g protein, 21 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a large pot over medium heat and dice 1 small onion into the pot. Cook, stirring, until the onion softens, about three minutes.3 min
2. Pour 4 cups beef broth into the pot and bring to a boil. Stir in the entire contents of the soup box and 1 cup frozen mixed vegetables.
3. Return to a boil, then reduce heat to a gentle simmer and cook uncovered until the noodles are tender, about twelve minutes, stirring occasionally so nothing sticks to the bottom. Taste and adjust salt and pepper.12 min

Note Swap the frozen mixed vegetables for fresh diced carrots, celery, and peas if you have them. Leftovers keep three days refrigerated; add a splash of broth when reheating. Serve with crusty bread to soak up the broth, or alongside a simple green salad.