Beer Noodle Vegetable Soup Recipes

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.

GROUND BEEF NOODLE SOUP

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.

ZESTY BEEF AND NOODLE VEGETABLE SOUP

Steps:

• In Dutch oven or large saucepan, brown ground beef over medium-high heat until thoroughly cooked. Drain.
• Add water, tomatoes, vegetables, bouillon and seasoning packet from soup mix; mix well. Bring to a boil. Break up ramen noodles; add to soup. Simmer 3 to 5 minutes or until noodles are tender, stirring occasionally to separate noodles.
• To serve, ladle soup into individual soup bowls. Top each serving with 1 tablespoon sour cream.

BEEF NOODLE SOUP

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.

BEEF AND VEGETABLE SOUP

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

HEARTY BEEF VEGETABLE SOUP WITH NOODLES

Steps:

• Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
• Add the seasoning and olive oil, heat on high for 30 minutes.
• Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
• Turn the heat to medium, heat for 10 minutes.
• Add the egg noodles, turn the heat to low and heat another 20 minutes.
• Taste and adjust seasoning.
• Serve with grated Parmesan cheese.

BEEF VEGETABLE SOUP WITH NOODLES RECIPE - (4.6/5)

Steps:

• 1. Pat meat dry with paper towels and season with salt and pepper. 2. In a large stock pot over medium high heat, add ~ 2 Tbs. of olive oil and heat until is shimmers. 3. When the oil is hot but not smoking, add in a single layer. Do not crowd or your meat will steam and not brown. 4. Brown the meat on all sides, about 5 minutes. 5. Remove meat with a slotted spoon to a plate. 6. Repeat with the remaining meat, adding more oil if needed. 7. Return meat to pot and add beef stock, chicken stock or water, Worcestershire sauce, soy sauce, and salt and pepper to taste. 8. Bring to a low boil over medium high heat, reduce heat, cover with lid askew, and simmer for 1 ½ hours. 9. Towards the end of the simmering time, heat 2 tablespoons of olive oil in a large skillet over medium high heat. 10. Add the onions and sauté until beginning to brown, about 7 minutes. Add the carrots and celery to the pot and sauté for an additional 4 or 5 minutes. 11. At the end of the 1 ½ hour simmering time, add the sautéed vegetables, cubed potato, and thyme to the pot. Bring to a simmer, cover, and cook for 40-45 minutes. 12. Add the peas and corn and stir. Bring the soup to a high simmer. Stir in the noodles and cook until noodles are soft, ~ 8-10 minutes.

BEER NOODLE VEGETABLE SOUP

Steps:

• In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.
• Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute.
• Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat.
• Simmer, partially covered about 20 minute or until vegetables are almost tender.
• Add the noodles. Bring soup to boiling.
• Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.