This soup can be whipped up in about 15 minutes and is also naturally gluten free. Serves about 6, but can easily be altered to feed more or less.

Ingredients

6 small bundles of Rice or Bean Thread Noodles or 8 oz

1 to 1 ½ pounds Ground beef

1 onion chopped

3 carrots julienne sliced

4-5 bunches green onions chopped, both tops and bottoms

2 quarts broth or bouillon and enough water to make 2 quarts

Salt, pepper or Soy Sauce to taste (La Choy makes it without wheat)

Soak the noodle bundles in cool water. If you cannot find the bundles, any type of Asian rice or mung bean thread noodles will work.

Brown beef with onions until meat is no loner pink and onion is soft. Add the carrots and cook on low until tender.

Prepare the 2 quarts of broth.

Chop green onion roots off and discard roots, then cut the bunches in half. Place one half of bunch on the other and chop.

Once the carrots are tender, add the broth. Cover the mixture and bring to a boil.

Drain the noodles from the soaking water. Add the noodles to the soup mixture. Stir well, turn off the heat and let sit for about 5 minutes.

Add green onions, salt, pepper, or soy sauce to taste.

Tips on how to julienne carrots, first peel then cut off ends of carrots. Slice carrot down the long way. Place cut side down on the cutting board. Slice carrot on the diagonal in thin slices.

Enjoy!

 Rice or Bean thread noodles come in different types of packaging, this one has a bundle of 8 in the bag.

Brown Onion and beef for a few minutes

 Julienned carrots.

Stacked green onion bunches.

 Tops and bottoms of green onions. Stir all ingredients.

 Soup is served in 15 minutes or less.