Beef Noodle Soup
Perfect for a cold or rainy day, this is an easy recipe, full of flavor and delicious!
Servings 6 servings
Calories 125kcal
Ingredients
- 2 cups roast beef cooked and diced
- 1 onion diced
- 2 carrots peeled and sliced
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 1 cup egg noodles
- ½ cup frozen peas
- 4 cups beef broth
- 1 cup water
- 1 teaspoon steak seasoning I used Montreal Steak Seasoning - use your favorite!
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Begin by peeling and dicing the onions, mushrooms and carrot. Mince the garlic, dice the beef, removing any excess fat.
- Heat a large pot over medium heat. When hot, add the butter and olive oil.
- Next add the sliced mushrooms, diced carrots and onions, season with steak seasoning. Saute for five minutes. Add the minced garlic and saute for about a minute.
- Scrap any brown bits off the bottom of the pan.
- Now add the beef stock and water, bring to a simmer. Add the beef cubes and continue to simmer for 15 minutes or until vegetables have softened.
- Increase the heat and bring to a boil, then add the egg noodles and cook according to package directions until just al dente.
- Remove from the heat, stir in the frozen peas. The heat from the soup will warm and cook them perfectly.
- Stir in a handful of minced parsley (if desired). Serve and enjoy!
Nutrition
Calories: 125kcal | Carbohydrates: 12g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 494mg | Potassium: 509mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3555IU | Vitamin C: 12.2mg | Calcium: 60mg | Iron: 1.2mg