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!
prep time40 Min
cook time2 Hr
Ingredients For classic beef noodle soup
2 1/2 lb
stewing beef - cut in 1.5 in ch cubes
mild chile powder
crushed tomatoes (14.5 oz)
diced tomatoes (14.5 oz)
piece parmesan rind - 2 inches
1 1/2 Tbsp
1 1/2 Tbsp
green cabbage - chopped
shallot - diced
onion - diced
carrots - sliced
potatoes - cubed
your favorite pasta shape
How To Make classic beef noodle soup
Combine Flour, Chile Powder and Steak Spice in a large zip lock back
Add stewing beef, toss to coat
Add Oil to hot skillet and brown beef cubes, about 2 min per side
Place water in a large soup pot, add Beef, all cans of tomatoes and parmesan rind. Simmer for 1 hour
Remove Parmesan rind, add all other ingredients except pasta, simmer an additional hour
Boil Pasta as per instructions until cooked 'al dente'
Add cooked pasta to Soup and serve!
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