Beef Noodle Soup

SUBMITTED BY: Brenda Loop

"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."

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

READ REVIEWS (104)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Nov. 3, 2003 by LINDA MCLEAN

Hey Brenda, this was a really good and totally comforting soup! The only major thing I changed was eliminating the water and beef boullion and using low salt beef broth. After browning my beef and vegies I put everything into my crock pot. For those who mentioned that the meat was tough, the slow cooker seemed to be the answer. I always add more seasonings (garlic and onion powder) and I boiled my egg noodles in a separate sauce pan and then added them to the slow cooker at the very end. Hubby Drew and kid Ash (Ty was at dance) went nuts over this! Thanks Brenda for a very quick and satisfying meal!

51 users found this review helpful

Reviewed on Oct. 3, 2003 by APERRY1

This soup is delicious. I sauteed everything up the night before and let it simmer in the crockpot the following day, adding the noodles at the end. I think the egg noodles make this dish. Even the husband liked it. We've put it in the "keeper" pile of recipes. I did up the amount of water - up to 7 cups - that seems to be about right for us.

22 users found this review helpful

Reviewed on Mar. 26, 2003 by CTR7

This recipe was super easy and great. I did it with a little over a cup of uncooked egg noodles, 3 cubes of beef bouillon and at least double the water that the recipe called for. The whole family loved it-there were no leftovers! It tasted like more work went in to it. A keeper! I used regular stew meat and I think I cooked it for an hour to soften it a bit more.

15 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 377

Total Fat: 19.4g
Cholesterol: 89mg
Sodium: 1040mg
Total Carbs: 24.9g
Dietary Fiber: 2.1g
Protein: 25.6g

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