Beef And Noodle Soup

Total Time: 49 hrs Preparation Time: 48 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 1/2-4 lbs rump roast, cut into cubes
• 5 quarts cold water
• 2 medium onions, peeled and left whole
• 5 celery ribs
• 2 -3 long carrots
• 3 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sweet marjoram
• 8 -10 fresh parsley, stems tied with a string
• 6 -8 peppercorns
• 1 1/4 cups peeled and chopped onions
• 1/4 lb dry pasta
• 1/2 large green bell pepper, chopped
• 1/2 large red bell pepper, chopped
• 1 cup chopped fresh parsley
• salt and pepper, to taste

Recipe

• 1 place the beef and water in a large soup pot and bring to a low boil.
• 2 add the 2 whole onions, celery, carrots, bay leaves, thyme, marjoram, parsely stems, and peppercorns.
• 3 simmer for 3-4 hours, adding more water, if necessary, to maintain the same level.
• 4 don't use a cover, but watch the stock carefully; regularly skim off the fat that rises to the surface.
• 5 let the stock cool and then refrigerate it, covered, overnight.
• 6 the next day, skim the congealed fat off the surface of the stock; discard the fat along with the vegetables.
• 7 remove the fat from the meat; chop the beef into small pieces and set aside.
• 8 strain the stock through a fine-mesh sieve into a large saucepan.
• 9 add the chopped onions and bring to a boil; simmer until the onions are almost tender, about 10 minutes.
• 10 then add the noodles and peppers; simmer until the noodles are tender, about 10 minutes or so.
• 11 (taste a noodle to check if it's done.) add the reserved chopped beef and chopped parsely; season with salt and pepper.
• 12 bring the soup back to a boil; serve very hot.
• 13 **forbeef, mushroom, and noodle soup, remove the stems from 1/4-1/2 pound fresh, button mushrooms and add the stems to the stock along with the whole onions, carrots, and celery.
• 14 omit the bell peppers; slice the mushroom caps, sautee them in butter, and add them to the soup with the noodles.
• 15 **.