Beef Noodle Soup
One you've made beef broth, making soup is easy. This is a very simple soup once you have the broth, and you could of course use store-bought broth. I rarely make beef broth.
1 Tbs oil
1 onion, diced
2 carrots, peeled and chopped
1 stalk celery, sliced
1/2 tsp thyme
1 15 ounce can diced tomatoes with juice, or half a can is better if you'll use up the rest later
2 quarts beef broth
1 cup chopped leftover beef (from making broth if you made your own)
2 cups egg noodles or other small pasta
1/4 cup fresh parsley, chopped, or a few tablespoons dried
salt and pepper to taste
Heat the oil and saute the onion, carrots, and celery a few minutes. This is pretty much how all my soups start! Add the thyme, broth, and meat and bring to a simmer. Cook 15-20 minutes, until the vegetables are tender. Add the pasta or egg noodles and cook as long as the pasta says to cook, stirring now and then.
Stir in the parsley and taste. Add salt and pepper as needed.
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