NOODLE SOUP (TOMATO BEEF)
My grandmother used to make this with left-over roast beef. We always make it when the weather is cold and wet. It smells wonderful when you come in from the cold.
Provided by zelizabeth
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the meat in small batches.
- Add the beef broth, tomatoes, and 1 can of water.
- Add the spices.
- Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
- Add salt and pepper to taste.
- Bring back to a boil and noodles (as many as you like in your soup.).
- *NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
- This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.
Nutrition Facts : Calories 463.3, Fat 30.5, SaturatedFat 11.7, Cholesterol 119, Sodium 1272.5, Carbohydrate 13, Fiber 2.9, Sugar 7.4, Protein 34.4
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