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Thursday, May 15, 2008
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News Detail
Beef Noodle Soup
11/12/2007 10:22:02 AM
- 2 T. butter
- 1½ lbs. stew meat, cubed or use leftover meat from a roast
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 cup celery, chopped
- 1 cup green peppers, chopped
- 2 beef bouillon cubes
- 1/4 t. dried parsley
- 1/2 t. dried basil
- 1/2 t. black pepper
- 2 bay leaves
- 1 cup carrorts, thinly sliced
- 1 cup cabbage, chopped
- 6 cups beef broth
- 2 cups tomato juice
- 1-14½ oz. can diced Italian-style tomatoes or stewed tomatoes, with juice
- 2½ cups frozen egg noodles
In large stockpot over medium heat, saute the stew meat, onion, celery, green pepper and carrots for 5 minutes, or until meat is browned on all sides, or tender if using leftover meat. 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. Serves 6-8. |
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