Tuesday, February 25, 2014

Beef noodle soup

Scott and I invented this, basing it heavily on our chicken noodle soup recipe.

1.5 lbs ground beef
3 carrots
3 stalks celery
8 cubes (tsp) beef bouillon
2 tbsp minced dried onion
Garlic powder
Salt and pepper
8 cups water
12 oz egg noodles

Put beef in a soup pot on the stove to brown. While it is browning, peel and chop carrots, chop celery, unwrap bouillon cubes, etc. (I usually put everything in my 4-cup measuring cup.) Once beef is browned, add everything from carrots to salt and pepper (garlic, salt, and pepper are to taste). Add 8 cups of water using that measuring cup you already got dirty. Cook at medium heat for about 30 minutes or until carrots and celery are tender. Add egg noodles and cook according to package directions. The end.

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