classic beef noodle soup (day 5 of soup week)

beef noodle soup

This is a wonderful, classic recipe. It is so soothing every time I eat it, definitely comfort food.  I love soup.  Of course I think all soup is comfort food…don’t you?  This is a soup I make every year, it’s one that I never tire of.  My whole family loves it, all 5 of us, so that’s a meal I want to make again and again!

beef noodle soup

This is a really easy meal, basically beef broth, noodles, beef roast and anything else you want to throw in there.  This recipe makes a good amount, at least enough for 2 meals, probably 3.  It’s a great meal to make to take to a new mom, or other family in need.  You can make enough for your family and another one, but without twice the work :). If you really don’t want such a large amount, just cut it in half, this is really easy to adapt.

Beef Noodle Soup

Give this recipe a try, I don’t think you’ll be sorry!

Thank you for joining me for soup week, it’s one of my favorite food groups and I wanted to share some of my favorite recipes with you. You never know, soup (and bread) just might make the rest of your winter very enjoyable 🙂 Here are the links to all of the Soup Week soups!

Creamy Chicken and Potato Soup

Thai Curry Soup

Tomato Basil Parmesan Soup

Easiest Potato Soup in the World

Classic Beef Noodle Soup

Beef Noodle Soup

small beef roast or stew meat

oil or butter

1 cup chopped onion

1 cup chopped celery

1/2 teaspoon ground pepper

1 cup sliced carrots (optional)

9 cups beef broth

3 cups egg noodles, uncooked

If using a roast, cook until tender in a crock pot (low-7 hours, high-4 hours). Shred meat and set aside. I usually do this the day before or I do it further ahead of time and freeze the shredded meat until it’s time to make soup. In large dutch oven cook onion and celery in a little bit of oil or butter until onions are translucent. Stir in the pepper, carrots, broth and egg noodles.  Bring to a boil, reduce heat to low and simmer for about 30 minutes.  Add in the meat and heat through.  If broth is too strong or salty add a bit more water to taste.

I believe this could also be adapted as a crock pot meal. Place everything (minus oil or butter) in the crock pot except noodles.  Cook on low for about 8 hours.  Shred the beef in the crock pot. Cook noodles and add to the soup. Taste broth and add more water if too salty or strong. I haven’t tried this out yet, but I think I will the next time!

Note: This recipe can really be adapted to fit your taste – more or less noodles can be used, vegetables can be included or omitted, more or less meat etc. Don’t be afraid to try out some different options!

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5 thoughts on “classic beef noodle soup (day 5 of soup week)

  1. I make beef noodle soup often. I usually start with stew beef (cut in small pcs) with instant beef granules (broth) added to the water. Simmer this for 1-2 hours…then add onion, celery, carrots and the noodles. Simmer an added 15 min and voilla!
    you have a tasty, hot, comforting soup!! One of my favorites…along with chicken noodle or rice soup…..yummmm! Maybe I’ll make some soon…..it’s certainly cold enough for soup lately. (Aunt Pat)

  2. Pingback: sweet butternut squash soup and beer bread | Cooking Amid Chaos

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