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Beef-Vegetable Noodle Soup

Gadget.Cook's picture
  Beef shanks with bones 2 Pound
  Vegetable oil 2 Tablespoon
  Water 5 Cup (80 tbs)
  Canned tomatoes 16 Ounce
  Carrots 2 , cut into 0.5 inch cubes
  Celery stalk with leaves 2 , sliced
  Leek/3 scallions 1 , sliced
  Garlic 2 Clove (10 gm)
  Potatoes 2 , cut into 0.5 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

Brown beef shanks in vegetable oil in a .large skillet.
Drain off accumulated fat and place meat in slow cooker.
Add a little of the water to the skillet and stir to pick up the browned bits.
Add to the meat in the slow cooker along with remaining water, carrots, celery, leek, garlic, potatoes, and salt.
Cover and cook on low about 8 hours.
Remove meat, cube it, and return it to soup.
Add peas, cover, and continue to cook 10 to 15 minutes.
Add cooked noodles.
Serve at once.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 416 Calories from Fat 146

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 5.1 g25.4%

Trans Fat 0 g

Cholesterol 67.7 mg22.6%

Sodium 557.4 mg23.2%

Total Carbohydrates 38 g12.6%

Dietary Fiber 4.9 g19.5%

Sugars 3.9 g

Protein 30 g59.9%

Vitamin A 78.6% Vitamin C 39.8%

Calcium 9% Iron 28.6%

*Based on a 2000 Calorie diet

Beef-Vegetable Noodle Soup Recipe