BEEF NOODLE SOUP
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.
Nutrition Facts : Calories 144 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 804mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
BEEF NOODLE SOUP
This is a recipe I came up with after having leftover roast and gravy. I often use meat from leftover roast, but of course, you don't have to. It just makes it a little quicker to put together if you do! So substitute as you feel necessary with whatever beef you have on hand! This could also be made in the crockpot after sauteeing the meat and veggies. Just add the noodles to the crockpot about 30 minutes before the soup is done.
Provided by CookingONTheSide
Categories Stocks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
- Or if using leftover roast, saute until vegetables are tender.
- 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 before serving.
BEEF NOODLE SOUP
Beef Noodle Soup is the perfect hearty meal to warm you up. With veggies, seasoned chuck roast and egg noodles, it's a guaranteed hit with the whole family.
Provided by Sabrina Snyder
Categories Soup
Time 1h27m
Number Of Ingredients 10
Steps:
- Add oil to a large pot or dutch oven on high heat.
- Season beef with salt and pepper.
- Add to the pot and sear on all sides, about 8-10 minutes.
- Add in the onions and cook for 4-5 minutes, until translucent.
- Add in beef broth and thyme and bring to a boil, then reduce to low heat.
- Cook, uncovered, for 1 hour.
- Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
- Serve immediately (the noodles will continue to absorb the soup as it sits).
Nutrition Facts : Calories 315 kcal, Carbohydrate 24 g, Protein 32 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 1858 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
QUICK AND EASY BEEF AND RICE NOODLE SOUP
This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
- Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
- Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.
BEEF NOODLE SOUP
This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.
Provided by Brenda Loop
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g
SEARED BEEF AND NOODLE SOUP
If you can't find rice noodles, substitute 8 ounces of capellini, or angel hair pasta; cook it until al dente, according to package instructions.
Provided by Martha Stewart
Categories Soup Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Place rice noodles in a large heatproof bowl; pour boiling water over noodles. Let sit until translucent but still slightly chewy, 5 to 10 minutes. Drain, and set aside.
- Heat a large saucepan over medium-high. Season beef with 1/2 teaspoon each salt and pepper, and rub with 1 tablespoon oil. Sear beef in pan until golden brown, 3 to 4 minutes. Sear other side, 3 to 4 minutes more. Remove beef.
- Reduce heat to medium. Add remaining tablespoon oil, mushrooms, and garlic; cook, scraping up any browned bits, until mushrooms are tender, 3 to 5 minutes.
- Add stock, soy sauce, vinegar, and 2 cups water to the pan; bring to a boil over medium-high heat. Remove from heat; stir in carrots, cabbage, scallions, and bean sprouts.
- Cut beef diagonally into very thin slices. Ladle the broth and vegetables into serving bowls, and place the noodles and sliced beef on top.
GROUND BEEF NOODLE SOUP
This savory specialty combines ground beef with onions, celery and carrots. "This is a wonderful fast soup to make any day of the week," says Judy Brander of Two Harbors, Minnesota.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain. , Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.
Nutrition Facts : Calories 203 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 471mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY
Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
- Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
- In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
- Add the sliced beef.
- Add the dark soy sauce, for color, stir, then add the rice wine.
- Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
- Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
- Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
- Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
- Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
- To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams
OLD-FASHIONED BEEF AND NOODLE SOUP
Make and share this Old-Fashioned Beef and Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 11h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
- Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
- Season beef with salt and pepper and nestle into slow cooker.
- Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces.
- Let soup settle for 5 minutes, then remove fat from surface using large spoon.
- Discard bay leaves.
- Cook egg noodles in boiling salted water until tender, then drain.
- Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
- Stir in parsley, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 260.1, Fat 11.7, SaturatedFat 3.9, Cholesterol 65.2, Sodium 1031.2, Carbohydrate 16.4, Fiber 2.2, Sugar 4, Protein 22.4
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