By Annessa Brady
Classic Beef Noodle Soup
7 steps
Prep:40minCook:2h
My daughter's favorite soup. The parmesan rind adds that 'umami' element to the flavor. Fabulous on cool autumn evenings with some fresh bread! Enjoy!
Updated at: Thu, 17 Aug 2023 11:26:09 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
33
High
Nutrition per serving
Calories478.6 kcal (24%)
Total Fat11 g (16%)
Carbs60.9 g (23%)
Sugars10.8 g (12%)
Protein35.1 g (70%)
Sodium1478.9 mg (74%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
2.5 poundstewing beef
cut in 1.5 in ch cubes
6 tablespoonflour
1 tablespoonsteak spice
1 tablespoonchile powder
mild
3 tablespoonvegetable oil
16 cupwater
1 x 14.5 ozcan crushed tomatoes
2 x 14.5 ozcan diced tomatoes
1 pieceparmesan rind
2 inches
1 ½ tablespoonsalt
1 ½ tablespoonsugar
1 tablespoonworcestershire sauce
1 teaspoonpepper
1 teaspoonoregano
1 teaspoongarlic powder
2bay leaves
0.5green cabbage
medium, chopped
1shallot
medium, diced
1onion
large, diced
3 stalkcelery
chopped
4carrots
medium, sliced
3potatoes
medium, cubed
1 poundpasta shape
Instructions
Step 1
Combine Flour, Chile Powder and Steak Spice in a large zip lock back
Step 2
Add stewing beef, toss to coat
Step 3
Add Oil to hot skillet and brown beef cubes, about 2 min per side
Step 4
Place water in a large soup pot, add Beef, all cans of tomatoes and parmesan rind. Simmer for 1 hour
Step 5
Remove Parmesan rind, add all other ingredients except pasta, simmer an additional hour
Step 6
Boil Pasta as per instructions until cooked 'al dente'
Step 7
Add cooked pasta to Soup and serve!
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