Beef Noodle Soup
This beef noodle soup is a chunkier and heartier version of a classic chicken noodle soup. An easy homemade soup made in one pot perfect for busy families!
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb Boneless beef chuck steak (cut in small chunks 1/2-1 inch (1-2 cm) pieces)
- 1-2 tbsp olive oil
- salt (depends on how salty your broth is) start with a pinch
- 1-2 dashes black pepper (or hot pepper flakes)
- 2 medium carrots (chopped)
- 2 stalk celery (chopped)
- 1 small onion (chopped)
- 1-2 clove garlic (minced)
- 4 cup broth (I use vegetable you can also use beef/ homemade or store bought)
- 2 tbsp tomato paste
- 1 bay leaf
- 1/4 1/2 teaspoon oregano
- 1/4 1/2 teaspoon basil
- 1 cup frozen peas
- 1-2 cup baby spinach
- 3-4 oz egg noodles (dry) ((90-120 grams))
Instructions
- 1
In a large pot add the oil and heat, add the beef, sprinkle with salt & pepper, cook stirring occasionally until the beef has browned. Add the chopped carrots, celery, onion and garlic, stir to combine. Cook on low stirring occasionally until the vegetables are soft, approximately 5 minutes.
- 2
Add the broth, tomato paste and spices, stir to combine. Raise the heat and bring to a boil, then reduce the heat, partially cover and simmer, stirring occasionally for approximately 30-45 minutes, add the peas and cook until tender, add the noodles cook stirring until al dente (if needed add more water or broth). Stir in the spinach and serve. Enjoy!