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VEGETABLE BEEF NOODLE SOUP

Steps:

• Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
• Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
• Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.

BEEF VEGETABLE SOUP WITH NOODLES RECIPE - (4.6/5)

Steps:

• 1. Pat meat dry with paper towels and season with salt and pepper. 2. In a large stock pot over medium high heat, add ~ 2 Tbs. of olive oil and heat until is shimmers. 3. When the oil is hot but not smoking, add in a single layer. Do not crowd or your meat will steam and not brown. 4. Brown the meat on all sides, about 5 minutes. 5. Remove meat with a slotted spoon to a plate. 6. Repeat with the remaining meat, adding more oil if needed. 7. Return meat to pot and add beef stock, chicken stock or water, Worcestershire sauce, soy sauce, and salt and pepper to taste. 8. Bring to a low boil over medium high heat, reduce heat, cover with lid askew, and simmer for 1 ½ hours. 9. Towards the end of the simmering time, heat 2 tablespoons of olive oil in a large skillet over medium high heat. 10. Add the onions and sauté until beginning to brown, about 7 minutes. Add the carrots and celery to the pot and sauté for an additional 4 or 5 minutes. 11. At the end of the 1 ½ hour simmering time, add the sautéed vegetables, cubed potato, and thyme to the pot. Bring to a simmer, cover, and cook for 40-45 minutes. 12. Add the peas and corn and stir. Bring the soup to a high simmer. Stir in the noodles and cook until noodles are soft, ~ 8-10 minutes.

QUICK NOODLE-VEGGIE BOWLS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
• Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

QUICK VEGGIE & BEEF NOODLE BOWL

Steps:

• Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
• Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
• Serve over pasta.

ASIAN-INSPIRED VEGETABLE NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
• Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
• Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

HEARTY BEEF VEGETABLE SOUP WITH NOODLES

Steps:

• Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
• Add the seasoning and olive oil, heat on high for 30 minutes.
• Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
• Turn the heat to medium, heat for 10 minutes.
• Add the egg noodles, turn the heat to low and heat another 20 minutes.
• Taste and adjust seasoning.
• Serve with grated Parmesan cheese.