Beef Vegetable Soup with Noodles

Sunday, February 26, 2012

Always a favorite, always full of flavor and great fresh vegetables.  There are endless ways to make this, and endless times to eat it.

Beef Vegetable Soup with Noodles

Yield:

prep time:

cook time:

total time:

Ingredients

• Sliced Soup Beef (round steak, leftover)
• 1 15 oz can of diced tomatoes
• carrots
• celery
• onion
• corn
• green beans
• Ditalini Pasta
• Noodles (if two type of pasta is desired)
• Zucchini
• garlic (salt and pepper to taste)
• 1 tbsp oregano

Instructions

1. Cut the round steak into small pieces, and set aside.  Chop, slice, and dice the rest of the vegetables. 
2. Sauté beef, for about 10 minutes, until all the juice has disappeared, then add some of your seasonings, and then the vegetables.  Continue cooking until the onion and celery are starting to soften.
3. Cover the soup with beef broth, add the can of diced tomatoes and set to simmer for about 1 hour.
4. Boiling the pasta separately allows you to add as much or as little as you like, and avoids the pasta getting soft as a leftover.

All photographs copyright Janet S. Grey.
2012-02-26

By Krumpetina