Noodle Soup (Tomato Beef)

Name: Noodle Soup (Tomato Beef)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1 lb beef stew meat, trimmed well; 1 (14 ounce) can beef broth; 2 (14 ounce) cans diced tomatoes (see NOTE); 1 -2 garlic clove, minced; 1/2 tablespoon oregano; 1/2 tablespoon thyme; 1 teaspoon dried basil; 1 bay leaf; salt and pepper; egg noodles

(2)

Recipe by zelizabeth

My grandmother used to make this with left-over roast beef. We always make it when the weather is cold and wet. It smells wonderful when you come in from the cold.

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READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

lb beef stew meat, trimmed well
1

(14 ounce) can beef broth
2

(14 ounce) cans diced tomatoes (see NOTE)
1 -2

garlic clove, minced
¹⁄₂

tablespoon oregano
¹⁄₂

tablespoon thyme
1

teaspoon dried basil
1

bay leaf
salt and pepper
egg noodles

DIRECTIONS

Brown the meat in small batches.
Add the beef broth, tomatoes, and 1 can of water.
Add the spices.
Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
Add salt and pepper to taste.
Bring back to a boil and noodles (as many as you like in your soup.).
*NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.

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