Beef Noodle Soup
photo by Annacia
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 2 tablespoons butter
- 1 1⁄2 lbs beef stew meat, cubed (or use leftover meat from a roast or a combination of both)
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 cup celery, chopped
- 1 cup green pepper, chopped
- 2 beef bouillon cubes
- 1⁄4 teaspoon dried parsley
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon ground black pepper (I like to use freshly ground black pepper)
- 2 bay leaves
- 1 cup carrot, thinly sliced
- 1 cup cabbage, chopped
- 6 cups beef broth (or use homemade beef stock)
- 2 cups tomato juice
- 1 (14 1/2 ounce) can diced Italian-style tomatoes or (14 1/2 ounce) can stewed tomatoes, with juice
- 2 1⁄2 cups frozen egg noodles
- salt, to taste (I use seasoning salt)
directions
- In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
- Or if using leftover roast, saute until vegetables are tender.
- Stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
- Bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
- Add noodles and simmer for another 20 minutes.
- Discard bay leaves before serving.
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Reviews
-
This one is a winner. Usually I make soups with barley or potatoes, not usually noodles because they explode in size. I made this with some leftover lasagna noodles all chopped up and no such problem. Instead of bullion+broth/water, I used about a cup and a half of drippings from a roast plus a generous quantity of beef bone stock as well. I also added thyme, used tomato sauce instead of juice and forgot to add the sliced tomatoes, but it was fine. I appreciated being able to use up the lasagna noodles, roast drippings and cabbage. I also left out the green pepper. If I made it again rather than salt I might use worcheshire sauce. Super flavorful, great second meal after a roast.
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Tweaks
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This one is a winner. Usually I make soups with barley or potatoes, not usually noodles because they explode in size. I made this with some leftover lasagna noodles all chopped up and no such problem. Instead of bullion+broth/water, I used about a cup and a half of drippings from a roast plus a generous quantity of beef bone stock as well. I also added thyme, used tomato sauce instead of juice and forgot to add the sliced tomatoes, but it was fine. I appreciated being able to use up the lasagna noodles, roast drippings and cabbage. I also left out the green pepper. If I made it again rather than salt I might use worcheshire sauce. Super flavorful, great second meal after a roast.
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This was a great soup. I made it in the crockpot and followed the recipe other then I used a can of crushed tomatoes instead of diced tomatoes as I was out of diced. I also used coleslaw mix instead of cutting up my own carrots and cabbage. This cooked about 10 hours on low. What great flavor. I really enjoyed it. Will be making again!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!