Beef Vegetable Soup With Noodles Recipe 465

Steps:

• Trim beef of fat and cut into bite sized pieces.
• In a large soup pot, over med-high heat, add oil, brown beef.
• Add diced onions.Continue cooking until onions are translucent and tender.
• Add wine to deglaze the bits of browned beef from the bottom of the pan. This takes just a minute or two.
• Add bouillon seasoning to hot water, stir until dissolved. Add to pot.
• Add all other ingredients. Simmer for minimum of 2-3 hours.
• Boil salted water for egg noodles or pasta. Cook according to package directions.
• NOTE: I do not add the noodles the soup pot, I prefer to ladle soup over noodles in individual bowls. Enjoy.

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.

Steps:

• Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
• Add the seasoning and olive oil, heat on high for 30 minutes.
• Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
• Turn the heat to medium, heat for 10 minutes.
• Add the egg noodles, turn the heat to low and heat another 20 minutes.
• Taste and adjust seasoning.
• Serve with grated Parmesan cheese.