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Chunky Beef Noodle Soup

stacy's picture
Ingredients
  Beef boneless round steak 1 Pound, cut into 3/4 inch pieces
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), finely chopped
  Vegetable oil 1 Tablespoon
  Canned whole tomatoes 16 Ounce (1 Can)
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Water 2 Cup (32 tbs)
  Chili powder 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Uncooked egg noodles 2 Ounce
  Green pepper 1 Medium, coarsely chopped
  Snipped parsley 1⁄4 Cup (4 tbs)
Directions

Cook and stir beef, onion and garlic in oil in 4-quart Dutch oven until beef is brown, about 15 minutes.
Stir in tomatoes (with liquid), broth, water, chili powder, salt and oregano; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, 1 1/2 to 2 hours.
Cover and refrigerate no longer than 48 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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