Hearty Steak Soup With Noodles Recipes

SLOW COOKER STEAK SOUP WITH NOODLES

Steps:

• Combine flour, salt and pepper in a zip-top freezer bag.
• Add beef cubes and shake to coat.
• Sautee beef in hot oil in Dutch oven over medium-high heat.
• Cook until browned then place in bottom of slow cooker.
• Mix beef broth, ketchup and onions in a bowl.
• Pour above mixture over beef.
• Cover and cook on low for 8 hours until beef is tender.
• Add noodles to slow cooker and cook an additional 20 to 30 minutes until noodles are tender.

HEARTY STEAK SOUP WITH NOODLES

Steps:

• In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
• Add water, tomatoes, bouillon, basil and pepper.
• Bring to a boil, reduce heat and simmer, covered for 40 minutes.
• Add noodles; cook 5 minutes or until noodles are tender.

STEAK AND VEGETABLE SOUP

Steps:

• Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
• Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
• Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.

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.

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

HEARTY BEEF AND NOODLES

Steps:

• In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer., Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally., Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef.

CHUNKY BEEF NOODLE SOUP

Steps:

• In a large saucepan, cook the steak, onion and garlic in oil for 5 minutes or until meat is browned and onion is tender. , Stir in the water, tomatoes, consomme and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Stir in pasta and green pepper. Bring to a boil. Reduce heat; simmer, uncovered, until pasta is tender. Add parsley.

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.