Making homemade Beef Noodle Soup is a great way to utilize Sunday dinner's leftover roast beef or steak. It's a hearty soup that's perfect for lunch or dinner!
My family loves soup and could eat it everyday. A while ago my husband was in the mood for Beef Noodle Soup; however I only tend to make this kind of soup when I have leftover beef from a roast or steak. Thankfully, I had just made a roast beef on Sunday and had some leftovers.
How do you make Beef Noodle Soup?
To make this soup you'll need carrots, onion, celery, Canola oil, diced pre-cooked beef, beef broth, water, fresh thyme and egg noodles.
Start by heating the oil in a large pot; then add the carrots, onion and celery. Sauté until the vegetables start to soften; then add the beef, beef broth, water, and thyme. Bring the soup to a boil; then reduce heat to low and simmer for 45 minutes.
Finally, add the noodles and simmer for another 15-20 minutes until the noodles are cooked.
How do you store excess soup?
Whenever I make soup, I always make extra. Soup freezes well and saves time when you don't have time to cook a full meal. First, allow the soup to cool completely before refrigerating or freezing.
If you are going to be eating the soup within a few days, divide the cooled soup into shallow, airtight containers; then cover and refrigerate up to 3 days.
To freeze the soup, divide the cooled soup into shallow, airtight, freezer safe containers leaving a ½-inch space between the top of the soup and the rim of the container.
This will allow room for the soup to expand while frozen without the lid coming off. You can freeze soup for up to 3 months.
Also, do not freeze soup that has been thickened with cornstarch. Leave it out and add it once defrosted and reheated. By freezing soup with a cornstarch thickener, it changes the consistency and thickening capacity causing the soup to look congealed.
My family loves this Beef Noodle Soup because it's so hearty and flavorful and perfect for lunch or dinner. ~Enjoy!
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Beef Noodle Soup
- 1 cup Carrots, peeled and sliced
- ½ cup Red Onion, diced
- 2 Celery Stalks, rinsed and chopped
- 1 tablespoon Canola Oil
- 2 cups Diced Cooked Beef
- 8 cups Beef Broth
- 3 Sprigs Fresh Thyme
- 2 cups Egg Noodles
- In a large saucepan, heat the oil over medium heat; then add the carrots, onion and celery. Saute until the vegetables start to soften, then add in the beef, beef broth, and thyme.
- Bring the soup to a boil; then reduce heat to low and simmer for 45 minutes.
- Finally, add the egg noodles and simmer for another 15 minutes until the noodles are cooked.
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nilanjana majumdar says
Ohhh it is delicious. I had no idea that the combination of noodles with veggies can be so refreshing
Kirsten Madaus says
It's perfect soup weather here--and I have a package of "soup bones" left in the freezer to get started on my stock.