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Chunky Beef Noodle Soup

This hearty beef noodle soup, a meal in itself served with warm rolls, became a staple in our diet because it requires ingredients I could easily find. —Lil Morris, Emerald Park, Saskatchewan
  • Total Time
    Prep: 20 min. Cook: 1 hour 40 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 pound boneless round steak, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 cup uncooked spiral pasta
  • 1 medium green pepper, chopped
  • 1/4 cup minced fresh parsley

Directions

  • In a large saucepan, cook the steak, onion and garlic in oil for 5 minutes or until meat is browned and onion is tender.
  • Stir in the water, tomatoes, consomme and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
  • Stir in pasta and green pepper. Bring to a boil. Reduce heat; simmer, uncovered, until pasta is tender. Add parsley.
Nutrition Facts
1 cup: 157 calories, 4g fat (1g saturated fat), 33mg cholesterol, 628mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 16g protein.

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