Julia's Simply Southern: Beefy Noodle Soup >

Wednesday, August 30, 2017

Beefy Noodle Soup


Beefy Noodle Soup is a homemade classic comfort food. Simple ingredients with the addition of herbs and seasonings make a flavorful meal. Leftovers are great too!

If you happen to be planning ahead and making freezer meals to use later, follow the recipe without adding the noodles. You can freeze the soup base and add the noodles when you plan to eat the soup later. Noodles don't hold up well once cooked and frozen.



While soups are to be enjoyed any time of the year, there seems to be something especially soothing about a bowl of warm soup on those cooler days of the year. Noodle soups are hearty but can be served alongside your favorite sandwich if preferred. Perhaps a grilled cheese?


Ingredients

  • 1 tsp Olive Oil
  • 1 tbs Butter
  • 1 c Diced Celery
  • 1 Yellow Onion, diced
  • 1/2 c Chopped Crimini Mushrooms (Baby Bella)
  • 1-1.5 lbs Beef, cut into bite size cubes
  • 3 Stems of Fresh Thyme
  • 1/2 tsp Chopped Rosemary Leaves
  • 2 Bay Leaves
  • 2 tsp Kosher Salt
  • Cracked Black Pepper, to taste
  • 4 c Beef Stock
  • 1 tsp Beef Better Than Bouillon
  • 8 c Water, plus more if needed
  • 12 oz Egg Noodles

Heat a 7 quart dutch oven or soup pot over medium heat.

Add olive oil and butter.

Add the diced celery, onions and chopped mushrooms. Saute for 3-4 minutes until the celery and onions begin to soften becoming translucent.

Add beef. Any choice of beef cut into bite sized pieces will work.

Cook until the beef begins to brown.

Time to season everything.....Take three stems of fresh thyme and strip the leaves off and add to the pot. Add chopped rosemary, bay leaves, salt and pepper. Remember you're salting for the addition of noodles too.


Add beef stock, Better Than Bouillon and water. Stir to combine everything together.

Cover with a tight fitting lid and simmer for at least one hour. You can simmer longer if desired.

Add noodles and cook an additional 10 minutes.

If you lost liquid due to evaporation you can add more water if needed once the noodles have cooked through.

Printable Recipe Card at the bottom of this post




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Beefy Noodle Soup

INGREDIENTS:


  • 1 tsp Olive Oil
  • 1 tbs Butter
  • 1 c Diced Celery
  • 1 Yellow Onion, diced
  • 1/2 c Chopped Crimini Mushrooms (Baby Bella)
  • 1-1.5 lbs Beef, cut into bite size cubes
  • 3 Stems of Fresh Thyme
  • 1/2 tsp Chopped Rosemary Leaves
  • 2 Bay Leaves
  • 2 tsp Kosher Salt
  • Cracked Black Pepper, to taste
  • 4 c Beef Stock
  • 1 tsp Beef Better Than Bouillon
  • 8 c Water, plus more if needed
  • 12 oz Egg Noodles

INSTRUCTIONS:


  1. Heat a 7 quart dutch oven or soup pot over medium heat.
  2. Add olive oil and butter.
  3. Add the diced celery, onions and chopped mushrooms. Saute for 3-4 minutes until the celery and onions begin to soften becoming translucent.
  4. Add beef. Any choice of beef cut into bite sized pieces will work.
  5. Cook until the beef begins to brown.
  6. Time to season everything.....Take three stems of fresh thyme and strip the leaves off and add to the pot. Add chopped rosemary, bay leaves, salt and pepper. Remember you're salting for the addition of noodles too.
  7. Add beef stock, Better Than Bouillon and water. Stir to combine everything together.
  8. Cover with a tight fitting lid and simmer for at least one hour. You can simmer longer if desired.
  9. Add noodles and cook an additional 10 minutes.
  10. If you lost liquid due to evaporation you can add more water if needed once the noodles have cooked through.
Created using The Recipes Generator

3 comments:

  1. Your Beefy Noodle Soup looks delicious! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    ReplyDelete

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