BEEF NOODLE SOUP
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.
Nutrition Facts : Calories 144 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 804mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
BEEF AND NOODLE SOUP
In Lincoln, Nebraska, Arlene Lynn takes advantage of convenience items to prepare this hearty soup in a hurry. Bowls of the chunky mixture are chock-full of ground beef, noodles and vegetables.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the V8 juice, soup mix, contents of noodle seasoning packet and mixed vegetables., Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.
Nutrition Facts :
PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.
Provided by Mark Bittman
Categories pastas, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak rice noodles in hot water to cover.
- Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
- Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
- Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
- Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams
BEEF NOODLE SOUP
This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.
Provided by Brenda Loop
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g
HERB BEEF AND NOODLE SOUP
This is one of my mother's favorite meals. She is the one who came up with the main idea for it. It is quite easy and simple. You may add whatever vegetables you wish. Goes very well with a green salad with oil and vinegar. I hope that you will enjoy making this as I do. :)
Provided by Everlasting_Grey
Categories One Dish Meal
Time 40m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, bring at least 4 quarts of salted water to a boil. Add pasta and stir gently a few seconds. Maintain a rolling boil and cook to your preferred texture. Drain and rinse.
- Brown ground beef and drain.
- Heat oil on medium in a large skillet or dutch oven. Add onion, bell pepper, and green beans and saute until softened, about 8 minutes.
- Add garlic to skillet and saute another minute.
- Add salt, parsley, basil, pepper, and water to skillet and stir to incorporate.
- Stir cooked and drained ground beef into onion mixture.
- Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 5-10 minutes.
- Serve, a helping of noodles in the bottom of each of your bowls, spooning the meat mixture on top with a decent amount of broth.
- If you wish, sprinkle grated cheese on top of each serving and melt under broiler or in microwave.
Nutrition Facts : Calories 516.5, Fat 24.7, SaturatedFat 7.7, Cholesterol 77.1, Sodium 957.6, Carbohydrate 46, Fiber 5.8, Sugar 0.9, Protein 30
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- Place a large pot or Dutch oven over medium heat. Add ground beef and cook until no longer pink. Break the beef up with a spoon and it cooks. Drain any fat from the pot.
- Add onions, carrots, and garlic to the pot. Continue to cook for about 5 minutes until onion begins to soften. Stir often.
- Add in tomato paste, Worcestershire sauce, thyme, and oregano. Stir to coat the veggies. Then add tomatoes and beef broth and stir to combine.
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