Beef and Noodle Soup

READY IN: 49hrs
Recipe by JamesDeansGirl

One of mom's recipes; filling and flavorful. Now is the time I start pulling out all the "wintery" recipes; and this soup is perfect for fall and winter lunches or dinners. You will need 2 days to make this; weekends are the best time (at least in my home). I start the stock on Saturday evening so it has all night to marinate, add the rest of the ingredients and let it simmer slowly all day Sunday. Then, I know there's always food in the refrigerator during the week!

Top Review by Charlotte J

This was very fast to make. I did not follow all the steps as written though. Last night I cooked two beef soup bones in the crockpot. Took the meat off the bone and placed beef and broth into the refrig so I could get the grease off in the morning. Then I added everything else after I chopped it except for the bundled parsley and the last 1 1/4 cup onion. I just can't see taking out those good veggies. Turned out great with a lot of flavor. Thank you for sharing.

Ingredients Nutrition


  1. Place the beef and water in a large soup pot and bring to a low boil.
  2. Add the 2 whole onions, celery, carrots, bay leaves, thyme, marjoram, parsely stems, and peppercorns.
  3. Simmer for 3-4 hours, adding more water, if necessary, to maintain the same level.
  4. Don't use a cover, but watch the stock carefully; regularly skim off the fat that rises to the surface.
  5. Let the stock cool and then refrigerate it, covered, overnight.
  6. The next day, skim the congealed fat off the surface of the stock; discard the fat along with the vegetables.
  7. Remove the fat from the meat; chop the beef into small pieces and set aside.
  8. Strain the stock through a fine-mesh sieve into a large saucepan.
  9. Add the chopped onions and bring to a boil; simmer until the onions are almost tender, about 10 minutes.
  10. Then add the noodles and peppers; simmer until the noodles are tender, about 10 minutes or so.
  11. (Taste a noodle to check if it's done.) Add the reserved chopped beef and chopped parsely; season with salt and pepper.
  12. Bring the soup back to a boil; serve very hot.
  13. **ForBeef, Mushroom, and Noodle Soup, remove the stems from 1/4-1/2 pound fresh, white button mushrooms and add the stems to the stock along with the whole onions, carrots, and celery.
  14. Omit the bell peppers; slice the mushroom caps, sautee them in butter, and add them to the soup with the noodles.
  15. **.

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