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Beef Vegetable Noodle Soup

creative.chef's picture
Ingredients
  Beef shanks with bones 2 Pound
  Vegetable oil 2 Tablespoon
  Water 5 Cup (80 tbs)
  Canned tomatoes 16 Ounce (1 Can)
  Carrots 2 , cut into 1/2-inch cubes
  Celery stalk with leaves 2 , sliced
  Leek/3 scallions 1 , sliced
  Garlic 2 Clove (10 gm)
  Potatoes 2 Medium, cut into 1/2-inch cubes
  Salt 1 1⁄2 Teaspoon
  Frozen peas 1 Cup (16 tbs), Defrosted
  Egg noodles 6 Ounce, cooked according to package directions and drained
Directions

GETTING READY
1) In a non-stick pan, heat oil and brown the beef shank bones.
2) Transfer the meat in a slow cooker.
3) Pour off the excess fat from the pan.

MAKING
4) In the same non-stick pan, pour in ½ cup of water and boil stirring continuously to scrape the browned bits.
5) Pour the bits to the meat along with the remaining water, tomatoes, carrots, celery, leeks, garlic, potatoes and salt.
6) Put the lid on and simmer for 8 hours.
7) Take the meat out of the soup and chop the meat.

FINALIZING
8) Return the chopped meat to the soup with the peas.
9) Raise the heat, put the lid and allow to cook for 10 to 15 minutes.
10) Stir in the cooked noodles heat for 3 minutes and remove form the heat.

SERVING
11) Serve hot garnished with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Beef
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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