Beef Vegetable Soup With Noodles |
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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 8 |
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This is a recipe that continues to evolve. After making again tonight, I decided to write it down. Browning the beef and adding wine really adds to the richness. I prefer to boil the noodles separately so that everyone can add as many noodles as they like to their soup. This way the noodles don't soak up all the broth while simmering. Enjoy! Ingredients:
1 lb beef stew meat, trimmed, cut into bite sized pieces |
1 tablespoon olive oil |
1 medium onion, chopped |
1/4 cup dry red wine, for deglazing |
2 tablespoons beef stock paste, ie. superior touch beef stock concentrate |
6 cups water |
1 teaspoon worcestershire sauce |
2 carrots, peeled, chopped |
2 celery ribs, sliced |
2 tablespoons flat leaf parsley, chopped, more to your liking |
14 ounces diced tomatoes with juice |
4 ounces tomato sauce |
14 ounces navy beans, drained and rinsed, added for extra protein (optional) |
4 ounces fresh mushrooms, sliced |
1 bay leaf |
6 -8 ounces broad egg noodles or 6 -8 ounces orzo pasta, boil per package directions |
Directions:
1. Trim beef of fat and cut into bite sized pieces.
2. In a large soup pot, over med-high heat, add oil, brown beef.
3. Add diced onions.Continue cooking until onions are translucent and tender.
4. Add wine to deglaze the bits of browned beef from the bottom of the pan. This takes just a minute or two.
5. Add bouillon seasoning to hot water, stir until dissolved. Add to pot.
6. Add all other ingredients. Simmer for minimum of 2-3 hours.
7. Boil salted water for egg noodles or pasta. Cook according to package directions.
8. NOTE: I do not add the noodles the soup pot, I prefer to ladle soup over noodles in individual bowls. Enjoy.
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