Beef Vegetable Noodle Soup
Crystal Miller
2 to 3 #’s boneless beef, cut into small pieces
1 onion
2 T. olive oil
Vegetables – You can use whatever vegetables you have or enjoy. This can be a
great way to use garden produce or clean out the fridge.
~~Carrots, sliced (I use about 2 cups)
~~Celery, sliced
~~Mushrooms
~~Cabbage, ½ to ¾ of a head of chopped cabbage (I use cabbage for this soup all
the time)
Seasonings- salt, pepper, Spike, seasoning salt, broth, etc.., added according
to taste
Water, approx. 1 ½ gallons
Macaroni noodles, about 3 cups, I use whole wheat noodles whenever possible
1 or 2-15oz. Cans diced tomatoes
Brown meat and onion in oil. Add water and seasonings and simmer for about 1 to
2 hours or until meat is tender and cooked. Add veggies and cook until they are
soft. Add noodles and tomatoes and cook for another 10 to 12 minutes. Adjust
seasonings to taste and serve with cornbread or fresh baked bread.
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