Noodle Soup (Tomato Beef) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1 lb beef stew meat, trimmed well |
1 (14 ounce) can beef broth |
2 (14 ounce) cans diced tomatoes (see note) |
1 -2 garlic clove, minced |
1/2 tablespoon oregano |
1/2 tablespoon thyme |
1 teaspoon dried basil |
1 bay leaf |
salt and pepper |
egg noodles |
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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