Noodle Soup Tomato Beef Recipes

BEEF NOODLE SOUP

This only takes a few minutes, but this beef noodle soup recipe tastes like it simmered all day. -Margery Bryan, Moses Lake, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

Beef Noodle Soup image

Steps:

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.

Nutrition Facts : Calories 144 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 804mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

Ingredients

1 pound ground beef
1/2 cup chopped onion
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cans (10-1/2 ounces each) beef broth
2 cups frozen mixed vegetables or 1 can (15 ounces) mixed vegetables
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked medium egg noodles

BEEF NOODLE SOUP

This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.

Provided by Brenda Loop

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Beef Noodle Soup image

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.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g

Ingredients

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
¼ cup beef bouillon granules
¼ teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 ¾ cups water
2 ½ cups frozen egg noodles

BEEF NOODLE SOUP

This is a recipe I came up with after having leftover roast and gravy. I often use meat from leftover roast, but of course, you don't have to. It just makes it a little quicker to put together if you do! So substitute as you feel necessary with whatever beef you have on hand! This could also be made in the crockpot after sauteeing the meat and veggies. Just add the noodles to the crockpot about 30 minutes before the soup is done.

Provided by CookingONTheSide

Categories Stocks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Beef Noodle Soup image

Steps:

In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
Or if using leftover roast, saute until vegetables are tender.
Stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
Bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
Add noodles and simmer for another 20 minutes.
Discard bay leaves before serving.

Ingredients

2 tablespoons butter
1 1/2 lbs beef stew meat, cubed (or use leftover meat from a roast or a combination of both)
2 garlic cloves, minced
1 large onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 beef bouillon cubes
1/4 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper (I like to use freshly ground black pepper)
2 bay leaves
1 cup carrot, thinly sliced
1 cup cabbage, chopped
6 cups beef broth (or use homemade beef stock)
2 cups tomato juice
1 (14 1/2 ounce) can diced Italian-style tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, with juice
2 1/2 cups frozen egg noodles
salt, to taste (I use seasoning salt)