Beef, Noodle and Vegetable Soup
Beef, Noodle & Vegetable Soup is a very filling and savoury soup made of beef, onion, garlic, carrot, celery, red pepper, green beans, mushrooms, fire roasted tomatoes and egg noodles. You'll probably start drooling at the sight of it! :)
Equipment
- 1 chopping knife
- 1 garlic press
- 1 spatula
- 1 soup pot with lid
- 1 paring knife
- 1 kettle to boil water
- 1 set of measuring spoons
- 1 set of measuring cups
- 1 vegetable peeler
- 1 chopping board
- 1 set of mixing bowls to put the various vegetables in
- 1 juicer to squeeze the lemon (optional)
- 3 small bowls for the various herb and spice blends
Ingredients
- 1 large onion diced
- 4 cloves of garlic minced/crushed
- 1 pound lean ground beef (or sliced or cubed beef)
- 1 large carrot chopped into smaller pieces
- 1 stalk celery chopped into thinner pieces
- 1 cup green beans cut into small pieces
- 1 red pepper cut into small pieces/squares
- 7 whole crimini mushrooms sliced
- 5 cups beef broth
- 1 cup dry egg noodles (bow tie) or you can pre cook them and add them later to the soup
- 2 cups boiling water or use an extra cup for a thinner soup
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1-2 cups fire roasted tomatoes depending on how much tomato you like
- 1 lemon squeezed (optional) add lemon juice to each bowl after cooking
- 1 tbsp butter to add to onion after 5 minutes of cooking in oil
- 2 tbsp olive oil to saute the onion
- ½ tsp salt (plus another 1/2 tsp in the soup) to saute the onion plus more to taste
- ½ tsp pepper or more to taste
Herb & Spice Blend #1
- ¼ tsp dry oregano
- ¼ tsp dry thyme
- ½ tsp dry sage
- ½ tsp dry rosemary
- 1/2-1 tsp cumin (optional)
Herb & Spice Blend #2
- 2 whole dry bay leaves
- ½ tsp dry basil
Herb & Spice Blend #3
- 1 pinch chili pepper flakes
- 3 pinches dry parsley or use fresh if you have it on hand
Instructions
- Wash and chop the veggies.
- Dice the onion and mince garlic.
- Start cooking the onion in 1/2 tsp sea salt and 2 tbsp olive oil for 5 minutes. After 5 minutes add 1 tsp butter, melt it and cook for another 5 minutes to bring out the onion's natural sweetness. While onion is cooking combine the herb and spice blends.
- After 10 minutes, add herb and spice blend #1 to the onion and cook for 2 minutes.
- Then add 1/2 the garlic, stir for 30 seconds and toss in the beef. Break up the beef while it's cooking. Cook on medium heat for 5 minutes, till no longer pink.
- Add the mushrooms, saute 2 minutes, then throw in the carrots and celery and cook for another 3 minutes.
- Lastly add the peppers and the green beans and cook for 2 minutes more.
- Add the remaining garlic, stir for 30 seconds.
- Add 1/2 tsp sea salt, 1/2 tsp fresh ground black pepper, the worchestershire sauce, and the tomato paste. Stir well. Add the diced tomatoes and stir well.
- Pour in the beef broth & boiling water, add herb blend #2 and bring to a boil. Reduce to low heat (5) and boil for 10 minutes.
- Toss in the pasta and herb blend #3 and cook for 8-12 minutes till noodles are done.
- Drop a tsp or 2 of lemon juice in each individual bowl. Or use lime juice.
Video
Notes
