BEEF NOODLE SOUP
Beef Noodle Soup is the perfect hearty meal to warm you up. With veggies, seasoned chuck roast and egg noodles, it's a guaranteed hit with the whole family.
Provided by Sabrina Snyder
Categories Soup
Time 1h27m
Number Of Ingredients 10
Steps:
- Add oil to a large pot or dutch oven on high heat.
- Season beef with salt and pepper.
- Add to the pot and sear on all sides, about 8-10 minutes.
- Add in the onions and cook for 4-5 minutes, until translucent.
- Add in beef broth and thyme and bring to a boil, then reduce to low heat.
- Cook, uncovered, for 1 hour.
- Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
- Serve immediately (the noodles will continue to absorb the soup as it sits).
Nutrition Facts : Calories 315 kcal, Carbohydrate 24 g, Protein 32 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 1858 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
BROTHY BEEF NOODLE SOUP
Make and share this Brothy Beef Noodle Soup recipe from Food.com.
Provided by Dancer
Categories Steak
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
- Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 180.1, Fat 4.2, SaturatedFat 1.7, Cholesterol 61.7, Sodium 125.4, Carbohydrate 16.5, Fiber 1.9, Sugar 2.8, Protein 19.3
CHUNKY BEEF NOODLE SOUP
Make and share this Chunky Beef Noodle Soup recipe from Food.com.
Provided by Courtly
Categories Meat
Time 2h20m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender; about 5 minutes. Stir in water, tomatoes, consomme and seasonings; bring to a boil.
- Reduce heat; cover and simmer until meat is tender, about 1 1/2 hours. Stir in paste and green pepper. Simmer, uncovered, until noodles are tender, about 8 minutes. Add parsley.
Nutrition Facts : Calories 186, Fat 7.7, SaturatedFat 2.5, Cholesterol 34.6, Sodium 585.4, Carbohydrate 13.1, Fiber 1.5, Sugar 2.5, Protein 16
BEEF AND NOODLE SOUP
In Lincoln, Nebraska, Arlene Lynn takes advantage of convenience items to prepare this hearty soup in a hurry. Bowls of the chunky mixture are chock-full of ground beef, noodles and vegetables.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the V8 juice, soup mix, contents of noodle seasoning packet and mixed vegetables., Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.
Nutrition Facts :
THUKPA BHATHUK (TIBETAN BEEF NOODLE SOUP)
The key to this soup is the bhatsa noodles. They are similar to Italian gnochhi but have a little scoop shape which helps to hold the broth in each one. If you don't want to take the time to make the bhatsa, you can use noodles or pasta instead. You can also make this vegetarian by eliminating the beef and using vegetable bouillon. It can also easily be doubled to serve a family. The total time to make this soup is about an hour. Much of the prep time is done while the beef broth is simmering.
Provided by PanNan
Categories Asian
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and simmer for another 30 minutes. The longer you cook this soup, basically, the better, so if you have time, let it continue to simmer.
- Meanwhile, peel the daikon (a potato peeler works well) and chop off the ends. Chop the daikon into thin, narrow strips about as long as your finger. Soak the chopped daikon strips in water with 1 teaspoon of salt. Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Set aside.
- To prepare the dough, slowly add water to the flour and stir to incorporate and form a ball. Knead the ball a few minutes. Rub the ball between your hands to make a thick tube. Divide it into four pieces. Starting with one piece, roll it between your hands to make a long thin rope of dough. Flour your work surface and place the rope on the flour to keep it from sticking. Repeat with the other three pieces of dough until you have four long ropes of dough.
- To make the bhaksa, pinch off a piece of the rope of dough the size of the tip of your finger. Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up. These little scooped pieces of dough are your bhatsa. Place them back on the floured work surface, adding more flour if necessary to keep them from sticking. Repeat until all the dough ropes have been used to make the bhatsa.
- When the beef has simmered for a sufficient period of time, add another 3 cups of water to the beef and bring it to a boil. When boiling, add the daikon strips and boil 2 - 3 minutes. Add the bhatsa and boil for 5 minutes. When the bhatsa is ready, it will rise to the top.
- Just before serving, add chopped spinach, cilantro, green onion, and tomato. These final ingredients should be fresh and not cooked through when served.
Nutrition Facts : Calories 633.9, Fat 15.9, SaturatedFat 6.1, Cholesterol 85, Sodium 182.3, Carbohydrate 84.8, Fiber 7.5, Sugar 6.1, Protein 36.8
THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM
This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.
Provided by MattZU
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Fry beef strips in the oil until browned, using a large soup pot.
- Remove the browned strips, leaving the oil and juice in the pot.
- Fry the garlic until golden, stirring to keep from burning.
- Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
- Add beef stock, black pepper, cinnamon, and fish sauce.
- Bring to a boil.
- Add noodles and return to a boil.
- Remove from heat and add bean sprouts.
- Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
- If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.
Nutrition Facts : Calories 230, Fat 15.2, SaturatedFat 5, Cholesterol 53.3, Sodium 1896.5, Carbohydrate 3.8, Fiber 1.1, Sugar 1.6, Protein 19.2
CHUNKY CHICKEN NOODLE SOUP
A nice hearty recipe. Freezes well. Sometimes I add a little minced garlic. It tastes good and is a nice soup for colds and flu and easy to prepare. I usually use chicken already prepared from the freezer and you can substitute dried carrots, onions and celery for fresh veg.
Provided by granny3 in illinois
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, sauté fresh carrots, celery, and onions in butter until tender.
- Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.
Nutrition Facts : Calories 140.6, Fat 4.7, SaturatedFat 1.5, Cholesterol 34.6, Sodium 805.7, Carbohydrate 8.4, Fiber 0.8, Sugar 1.6, Protein 14.9
BEEF NOODLE SOUP
This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.
Provided by Brenda Loop
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g
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