Best Brothy Beef Noodle Soup Recipes

QUICK BEEF NOODLE SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink.
• Drain.
• Stir in V8 juice, soup mix, contents of ramen seasoning packet and mixed vegetables.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender.
• Return to a boil.
• Stir in ramen noodles.
• Cook for 3 minutes or until ramen is tender.
• To freeze: Place in a rigid container and freeze.
• To heat: Thaw, place in a saucepan and stir until heated through.

BEEF NOODLE SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

SLOW COOKER GINGER-BEEF NOODLE SOUP

Steps:

• In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
• Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
• Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
• Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.