Beef Noodle Soup
Ready In: 45 mins
Serves: 4-6
Ingredients
- 1 tablespoon olive oil
- 1 lb cubed beef (leftover steak also works!)
- 1 bunch green onion, chopped
- 1 cup chopped celery
- 7 cups beef broth (or 7 cups water and 1/4 cup instant beef boullion granules)
- pepper
- 1 bay leaf
- 1 cup coarsely shredded carrot
- 2 1⁄2 cups frozen egg noodles (or homemade, or dried)
Directions
- Heat a large skillet to medium high, with the oil.
- Throw in the beef (if you didn't boil it already) onion, and celery and saute about 3 minutes.
- Transfer to a large pot, and add remaining ingredients except noodles and carrots (if shredded).
- Bring to a boil.
- Reduce heat, cover and simmer about 20 minutes.
- Then add carrot shreds and egg noodles and cook as long as directed on package.
- Remove bay leaf before serving.
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