Beef and Noodle Soup


  • 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.