Classic Beef Noodle Soup

Brad Nichols

By
@bmnich

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!


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Comments:

Serves:

10-12

Prep:

40 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 1/2 lb
stewing beef - cut in 1.5 in ch cubes
6 Tbsp
flour
1 Tbsp
steak spice
1 Tbsp
mild chile powder
3 Tbsp
vegetable oil
16 c
water
1 can(s)
crushed tomatoes (14.5 oz)
2 can(s)
diced tomatoes (14.5 oz)
1
piece parmesan rind - 2 inches
1 1/2 Tbsp
salt
1 1/2 Tbsp
sugar
1 Tbsp
worcestershire sauce
1 tsp
pepper
1 tsp
oregano
1 tsp
garlic powder
2
bay leaves
1/2 medium
green cabbage - chopped
1 medium
shallot - diced
1 large
onion - diced
3 stalk(s)
celery-chopped
4 medium
carrots - sliced
3 medium
potatoes - cubed
1 lb
your favorite pasta shape

Directions Step-By-Step

1
Combine Flour, Chile Powder and Steak Spice in a large zip lock back
2
Add stewing beef, toss to coat
3
Add Oil to hot skillet and brown beef cubes, about 2 min per side
4
Place water in a large soup pot, add Beef, all cans of tomatoes and parmesan rind. Simmer for 1 hour
5
Remove Parmesan rind, add all other ingredients except pasta, simmer an additional hour
6
Boil Pasta as per instructions until cooked 'al dente'
7
Add cooked pasta to Soup and serve!

About this Recipe

Course/Dish: Beef, Pasta, Beef Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Soy Free
Other Tags: For Kids, Heirloom