Hearty Steak Soup With Noodles
"This is a great soup that I found on a bag of Mrs. Grass Egg Noodles. I tried it tonight and found it was delicious enough to post for you all to enjoy. Very hearty soup and easy to prepare in one pot."
photo by Carrie in Indiana
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
3 quarts
ingredients
- 1 1⁄2 lbs lean sirloin steaks or 1 1/2 lbs round steaks, cut into cubes (I used stew beef)
- 1 cup chopped onion
- 3⁄4 cup chopped bell pepper (I used yellow and red)
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 6 cups water
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons instant beef bouillon or 6 beef bouillon cubes
- 1 1⁄2 teaspoons dried basil leaves
- 1⁄2 teaspoon fresh ground pepper
- 8 ounces fine egg noodles
directions
- In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
- Add water, tomatoes, bouillon, basil and pepper.
- Bring to a boil, reduce heat and simmer, covered for 40 minutes.
- Add noodles; cook 5 minutes or until noodles are tender.
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Reviews
-
5+ stars for this soup! A simple soup to put together and the flavor is over the top! I used a 2 pound package of stew meat, a yellow pepper, beef broth instead of the water and bouillon, and added some celery that I needed to use before it wilted. The meat for very tender and flavorful, a nice rich broth, and the definitely use the fine egg noodles. Served with mikekey's recipe #387787 #387787 and cant wait to have lunch tomorrow! Made and reviewed for Pick A Chef Spring 2010. -
This was pretty good. I didn't have any bouillon, so I substituted with grill seasoning and salt. I would make it again. -
I made this for a small family get-together, and it was a huge hit.
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i had some stew meat in the fridge and i tried this recipe. it was easy to prepare and very tasty. i dredged the meat in flour, salt and pepper and i substituted macaroni for egg noodles. thanks, i will make this again.
Tweaks
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5+ stars for this soup! A simple soup to put together and the flavor is over the top! I used a 2 pound package of stew meat, a yellow pepper, beef broth instead of the water and bouillon, and added some celery that I needed to use before it wilted. The meat for very tender and flavorful, a nice rich broth, and the definitely use the fine egg noodles. Served with mikekey's recipe #387787 #387787 and cant wait to have lunch tomorrow! Made and reviewed for Pick A Chef Spring 2010.
-
i had some stew meat in the fridge and i tried this recipe. it was easy to prepare and very tasty. i dredged the meat in flour, salt and pepper and i substituted macaroni for egg noodles. thanks, i will make this again.
RECIPE SUBMITTED BY
Carrie in Indiana
South Bend, Indiana
Greeting from South Bend, Indiana (home of Notre Dame and the Studebaker). My Grandmother got me interested in cooking at a young age. On my own, I would have cooked a lot more, but cooking for one was always such a hassle. Now that I am married, my husband enjoys the home-cooked dishes. Some hobbies of mine include: scrapbooking, photography and many activites outdoors (golfing, camping, hiking and beach volleyball), surfing the internet, and browsing through cookbooks of course!
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<br>NEW INFO: My DH and I had a baby girl in February. Abigail makes our family complete!
