Beer Noodle Vegetable Soup Recipes

Steps:

• In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.
• Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute.
• Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat.
• Simmer, partially covered about 20 minute or until vegetables are almost tender.
• Add the noodles. Bring soup to boiling.
• Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
• Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Steps:

• In a large saucepan, cook the steak, onion and garlic in oil for 5 minutes or until meat is browned and onion is tender. , Stir in the water, tomatoes, consomme and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Stir in pasta and green pepper. Bring to a boil. Reduce heat; simmer, uncovered, until pasta is tender. Add parsley.