Beef Noodle Soup

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 1/2 lbs beef stew meat, cubed (or use leftover meat from a roast or a combination of both)
• 2 garlic cloves, minced
• 1 large onion, chopped
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 2 beef bouillon cubes
• 1/4 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground black pepper (i like to use freshly ground black pepper)
• 2 bay leaves
• 1 cup carrot, thinly sliced
• 1 cup cabbage, chopped
• 6 cups beef broth (or use homemade beef stock)
• 2 cups tomato juice
• 1 (14 1/2 ounce) can diced italian-style tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, with juice
• 2 1/2 cups frozen egg noodles
• salt, to taste (i use seasoning salt)

Recipe

• 1 in large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
• 2 or if using leftover roast, saute until vegetables are tender.
• 3 stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
• 4 bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
• 5 add noodles and simmer for another 20 minutes.
• 6 discard bay leaves before serving.