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Noodle Soup (Tomato Beef)

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“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.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the meat in small batches.
  2. Add the beef broth, tomatoes, and 1 can of water.
  3. Add the spices.
  4. 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.
  5. Add salt and pepper to taste.
  6. Bring back to a boil and noodles (as many as you like in your soup.).
  7. *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.
  8. 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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