Beef Noodle Soup

One you’ve made the beef broth, making the soup is easy. You don’t really need a recipe for soup, of course. It almost always comes out good unless you blend too many flavors, kind of like blending colors–too many and you just end up with grey. Leave out the tomatoes if you don’t have them or don’t like them. I personally think the carrot/onion/celery things is nearly required, but if you don’t have or don’t like one, just leave it out. This is a very simple soup once you have the broth, and you could of course use store-bought broth. That’s what I’ve done in the past.

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 or so chopped or shredded 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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