Recipe for cooking beef noodle soup

Soups for Salads :: Meat Based Soups

Beef Noodle Soup

1 (1-lb.) chuck roast, cubed
2 Tbsp. butter
3 qt. water
1 Tbsp. beef soup base or 1 tsp. salt
2 whole bay leaves
5 whole black peppercorns
1 C. carrots, peeled and sliced into coins
1 med. onion, minced
1/2 C. celery with leaves, diced
1/4 tsp. marjoram
1/4 tsp. thyme
1/2 tsp. parsley
1 (16 oz.) pkg. egg noodles, preferably thick

Melt butter in a lrg. soup pot on med. heat. Stir in meat cubes and fry until browned, stirring frequently. This will take 5 to 8 min. Add water and soup base or salt, plus bay leaves and peppercorns; bring to a boil. Turn heat down to a simmer; cook 1 hr..

Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until the vegetables are tender, about 45 min.

Bring a separate lrg. pot of water to a boil during the last half hr. of soup cooking time. Cook the egg noodles according to pkg. directions (usually 7 min. or so), and drain. Add the cooked noodles to the soup for the last 10 min. of simmering.

Servings: 12 to 16