Ingredients for Beef And Noodle Soup
- 2 lbs rump roast
- 8 cups water
- 1 onion
- 2 celery stalks
- 2 carrots
- 2 bay leaves
- 1/2 tsp dried thyme
- Sweet marjoram
- Parsley
- 1 tsp black peppercorns
- 1 cup egg noodles
- Green bell pepper
- Red bell pepper
- 1/2 cup fresh parsley
- 1 tsp salt, plus salt and pepper to taste
- 1 cup sliced mushrooms
- 1/4 tsp garlic powder
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How to Make Beef And Noodle Soup
- **Saturday Evening:**
- In a large stockpot, combine 2 lbs beef chuck, 8 cups water, 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), 1 onion (quartered), 2 bay leaves, 1 tsp black peppercorns, and 1 tsp salt.
- Bring to a boil, then reduce heat and simmer gently for at least 1 hour (or until you’re ready to stop for the night). Remove from heat, cover, and let it rest overnight in the refrigerator.
- **Sunday:**
- Remove the beef from the stock and let it cool slightly. Skim off any excess fat from the top of the stock.
- Shred the beef into smaller pieces, discarding any large pieces of fat or gristle.
- Return the stock to the pot and add 1 cup egg noodles, 1 cup sliced mushrooms, 1/2 cup chopped fresh parsley, 1/2 tsp dried thyme, 1/4 tsp garlic powder.
- Add the shredded beef back to the pot.
- Bring the soup to a gentle simmer, and cook for approximately 1-1.5 hours, or until the noodles are cooked through and the flavors have melded together.
- Season to taste with additional salt and pepper.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
17g
Fat
47g
Carbs
6g
