Classic Beef Noodle Soup

2
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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
40 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

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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

How to Make Classic Beef Noodle Soup

Step-by-Step

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

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About Classic Beef Noodle Soup

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




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