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Beef Noodle Soup




Source of Recipe


www


List of Ingredients




1 tbsp. olive oil
garlic, to your liking
3-4 lbs. round steak
46 oz. can V-8
46 oz. water
heart of celery including leaves
1/2 onion
1 tbsp. parsley
4 pkgs. beef bouillon (Goya)
1 tbsp. sugar
pepper, to your liking (salt provided through Goya)


Recipe



Sear meat in the tablespoon of olive oil, garlic and pepper on high heat. Drain oil, add V-8 and water. In food processor, process celery heart and onion until very fine. Add remaining ingredients. Cook to a boil then cover and simmer 3-4 hours. Add homemade egg noodles near the end and cook until done. Remove meat before adding noodles. Keep meat warm in oven on low. Shred and add to soup or serve on the side. This is a revised Weight Watcher’s soup, revised because Dad didn’t believe in skimping on calories.

It’s a great satisfying soup on a cold day. For leftovers I make shredded barbeque from the remaining meat.