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Noodle Soup
Submitted by: chef jap
This hearty soup is a meal in a bowl. Serve this fresh and tasty soup with your favorite bread.
Ingredients
- 1 lb boneless beef chuck roast
- 1 lb vegetable oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, chopped
- 4 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme, crushed
- 1\4 tsp pepper
- 1 1\2 cups baby carrots, diced
- 1 8-ounced pkg extra wide noodles
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Method
Trim fat from meat. Cut meat into 3\4 inch cubes. In a 5 quart Dutch oven, brown half of meat in hot oil. Remove when brown. Fix meat with onion and garlic (fresh) add more oil if necessary. Drain fat. Put all meat into pan and stir in bay leaf, thyme and pepper. Bring to a boil, reduce heat and let simmer, covered, for about 1 hour or until meat is tender. Stir in carrots and noodles. Bring to a boil, reduce heat and cook for about 10 minutes or until noodles are tender. Remove and discard bay leaf.
Notes:
Number of Servings: 6
Submitted by: chef jap ( See all of chef jap Recipes )
