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    Beefy Noodle Soup

    Serves: 12-16.
    Prep. time: 10 minutes - 15 if you cube your own beef.
    Cooking time: 1 hour and 45 minutes.

    List of Ingredients




    1 lb. chuck roast, cubed
    2 TB. butter
    3 qt. water
    1 TB. BEEF SOUP BASE or 1 tsp. salt
    2 WHOLE TURKISH BAY LEAVES
    5 WHOLE BLACK PEPPERCORNS
    1 Cup carrots, peeled and sliced into coins
    1 medium onion, minced
    1/2 Cup celery with leaves, diced
    1/4 tsp. MARJORAM
    1/4 tsp. THYME
    1/2 tsp. PARSLEY
    1 lb. package of egg noodles, preferably thick

    Recipe



    Melt butter in a large soup pot on medium heat. Stir in meat cubes and fry until browned, stirring frequently. This will take 5-8 minutes. Add water and SOUP BASE or salt, plus BAY LEAVES and PEPPERCORNS and bring to a boil. Turn heat down to a simmer, cook 1 hour. Add carrots, onions and celery, plus MARJORAM, THYME and PARSLEY, cook until the vegetables are tender, about 45 minutes. Bring a separate large pot of water to a boil during the last half hour of soup cooking time, cook the egg noodles according to package directions (usually 7 minutes or so), and drain. Add the cooked noodles to the soup for the last 10 minutes of simmering.

 

 

 


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