Beef and Noodle Soup π₯©π
Description: One of mom’s recipes; filling and flavorful. Now is the time I start pulling out all the “wintery” recipes; and this soup is perfect for fall and winter lunches or dinners. You will need 2 days to make this; weekends are the best time (at least in my home). I start the stock on Saturday evening so it has all night to marinate, add the rest of the ingredients and let it simmer slowly all day Sunday. Then, I know there’s always food in the refrigerator during the week!
- Cook Time: 1 hour
- Prep Time: 48 hours
- Total Time: 49 hours
- Servings: 8-10
Ingredients:
| Ingredients | Quantity |
|---|---|
| Rump roast | 3 1/2 – 4 lbs |
| Water | 5 cups |
| Onions | 2 whole |
| Celery ribs | 5 |
| Carrots | 2-3 |
| Bay leaves | 3 |
| Dried thyme | 1 tbsp |
| Parsley | 1 bunch |
| Peppercorns | 8-10 |
| Onions (chopped) | 2 |
| Dry pasta | 6-8 oz |
| Green bell pepper | 1 |
| Red bell pepper | 1 |
| Fresh parsley (chopped) | 1/4 cup |
Instructions:
-
Prepare the Stock:
- Place the beef and water in a large soup pot and bring to a low boil.
- Add the 2 whole onions, celery, carrots, bay leaves, thyme, marjoram, parsley stems, and peppercorns.
- Simmer for 3-4 hours, adding more water if necessary to maintain the same level.
- Don’t use a cover, but watch the stock carefully; regularly skim off the fat that rises to the surface.
-
-
Chill the Stock:
- Let the stock cool and then refrigerate it, covered, overnight.
- The next day, skim the congealed fat off the surface of the stock; discard the fat along with the vegetables.
-
Prepare the Soup:
- Remove the fat from the meat; chop the beef into small pieces and set aside.
- Strain the stock through a fine-mesh sieve into a large saucepan.
- Add the chopped onions and bring to a boil; simmer until the onions are almost tender, about 10 minutes.
- Then add the noodles and peppers; simmer until the noodles are tender, about 10 minutes or so. (Taste a noodle to check if it’s done.)
- Add the reserved chopped beef and chopped parsley; season with salt and pepper.
-
Final Touches:
- Bring the soup back to a boil; serve very hot.
Additional Notes:
- For a variation, try Beef, Mushroom, and Noodle Soup:
- Remove the stems from 1/4-1/2 pound fresh, white button mushrooms and add the stems to the stock along with the whole onions, carrots, and celery.
- Omit the bell peppers; slice the mushroom caps, sautΓ© them in butter, and add them to the soup with the noodles.
This Beef and Noodle Soup is a labor of love that yields rich, deep flavors. Perfect for those cozy weekends when you want something simmering on the stove, filling your home with warmth and anticipation. Enjoy the process as much as the delicious results! π²β¨
