classic beef noodle soup

★★★★★ 1 Review
bmnich avatar
By Brad Nichols
from Pleasantville, NY

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!

serves 10-12
prep time 40 Min
cook time 2 Hr
method Stove Top

Ingredients For classic beef noodle soup

  • 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
    crushed tomatoes (14.5 oz)
  • 2 can
    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 md
    green cabbage - chopped
  • 1 md
    shallot - diced
  • 1 lg
    onion - diced
  • 3 stalk
    celery-chopped
  • 4 md
    carrots - sliced
  • 3 md
    potatoes - cubed
  • 1 lb
    your favorite pasta shape
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How To Make classic beef noodle soup

  • 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!
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