Beef Noodle Soup

Name: Beef Noodle Soup
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 29.58 ml butter; 680.38 g beef stew meat, cubed (or use leftover meat from a roast or a combination of both); 2 garlic cloves, minced; 1 large onion, chopped; 236.59 ml celery, chopped; 236.59 ml green pepper, chopped; 2 beef bouillon cubes; 1.23 ml dried parsley; 2.46 ml dried basil; 2.46 ml ground black pepper (I like to use freshly ground black pepper); 2 bay leaves; 236.59 ml carrot, thinly sliced; 236.59 ml cabbage, chopped; 1419.54 ml beef broth (or use homemade beef stock); 473.18 ml tomato juice; 411.06 g can diced Italian-style tomatoes or 411.06 g can stewed tomatoes, with juice; 591.47 ml frozen egg noodles; salt, to taste (I use seasoning salt)

Submitted by CookingONTheSide

"This is a recipe I came up with after having leftover roast and gravy. I often use meat from leftover roast, but of course, you don't have to. It just makes it a little quicker to put together if you do! So substitute as you feel necessary with whatever beef you have on hand! This could also be made in the crockpot after sauteeing the meat and veggies. Just add the noodles to the crockpot about 30 minutes before the soup is done."

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photo by Annacia

Ready In:: 1hr 20mins
Ingredients:: 18
Serves:: 6

ingredients

29.58 ml butter
680.38 g beef stew meat, cubed (or use leftover meat from a roast or a combination of both)
2 garlic cloves, minced
1 large onion, chopped
236.59 ml celery, chopped
236.59 ml green pepper, chopped
2 beef bouillon cubes
1.23 ml dried parsley
2.46 ml dried basil
2.46 ml ground black pepper (I like to use freshly ground black pepper)
2 bay leaves
236.59 ml carrot, thinly sliced
236.59 ml cabbage, chopped
1419.54 ml beef broth (or use homemade beef stock)
473.18 ml tomato juice
411.06 g can diced Italian-style tomatoes or 411.06 g can stewed tomatoes, with juice
591.47 ml 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

One of our favorites!! tfs..huggzz

Gail-29
I just made this for dinner tonight and I want to tell you it is so delicious. I wanted to eat more but. could not fit in anymore. I used left over roast and potatoes since they were soaked in roast juice. JUST AWESOME!!!!!!!!!!!!

Karen M.
Awesome soup thank you

seguinlorraine81
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.

H D.5761
delicious! just left out tomatoes but did add juice, husband doent like tomatoes.

Carrie Z.

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Tweaks

This soup is awesome for me it is the best beef noodle I ever had the only thing I changed was the cabbage I didn't have any on hand. thanks a lot for a good healthy recipe

seguinlorraine81
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.

H D.5761
This is a delicious soup. I used ground beef in consideration of DH's preferences and vegetable cocktail in place of the tomato juice. It was even better the second day. Made for Please Review My Recipe Tag.

Dreamer in Ontario
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!

bmcnichol

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!

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