Beef Vegetable Soup With Noodles

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 lb beef stew meat, trimmed, cut into bite sized pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/4 cup dry red wine, for deglazing
• 2 tablespoons beef stock paste, ie. superior touch beef stock concentrate
• 6 cups water
• 1 teaspoon worcestershire sauce
• 2 carrots, peeled, chopped
• 2 celery ribs, sliced
• 2 tablespoons flat leaf parsley, chopped, more to your liking
• 14 ounces diced tomatoes with juice
• 4 ounces tomato sauce
• 14 ounces navy beans, drained and rinsed, added for extra protein (optional)
• 4 ounces fresh mushrooms, sliced
• 1 bay leaf
• 6 -8 ounces broad egg noodles or 6 -8 ounces orzo pasta, boil per package directions

Recipe

• 1 trim beef of fat and cut into bite sized pieces.
• 2 in a large soup pot, over med-high heat, add oil, brown beef.
• 3 add diced onions.continue cooking until onions are translucent and tender.
• 4 add wine to deglaze the bits of browned beef from the bottom of the pan. this takes just a minute or two.
• 5 add bouillon seasoning to hot water, stir until dissolved. add to pot.
• 6 add all other ingredients. simmer for minimum of 2-3 hours.
• 7 boil salted water for egg noodles or pasta. cook according to package directions.
• 8 note: i do not add the noodles the soup pot, i prefer to ladle soup over noodles in individual bowls. enjoy.