Creamy Tomato Beef Noodle Soup Recipes

NOODLE SOUP (TOMATO BEEF)

Steps:

• Brown the meat in small batches.
• Add the beef broth, tomatoes, and 1 can of water.
• Add the spices.
• 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.
• Add salt and pepper to taste.
• Bring back to a boil and noodles (as many as you like in your soup.).
• *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.
• 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.

TOMATO NOODLE SOUP

Steps:

• Cook noodles in water according to package directions.
• DO NOT DRAIN.
• Add soup and simmer 5 minutes, stirring ossasionally.

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.

CREAMY TOMATO-BEEF NOODLE SOUP

Steps:

• 1. Cook beef and onion in Dutch oven over medium heat about 10 minutes, stirring occasionally, until beef is brown drain.2. Stir in remaining ingredients except noodles. Heat to boiling. Stir in noodles reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until noodles are tender. Remove bay leaf.1 SERVING: Calories 370 (Calories from Fat 180) Fat 20g (Saturated 8g) Cholesterol 85mg Sodium 1080mg Carbohydrates 24g (Dietary Fiber 2g) Protein 25g.

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.

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.

CREAMY BEEF, MUSHROOM AND NOODLE SOUP

Steps:

• In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
• Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.