Beef Noodle Soup
This hearty beef noodle soup is a flavorful, delicious, meal in a bowl. Filled with tender meat and just the right amount of egg noodles, this soup warms and fills you up without feeling heavy.
Servings: 21 servings
Calories: 167kcal
Equipment
- 9 quart dutch oven OR 9 quart stock pot
Ingredients
- 2 tablespoon olive oil
- 1 large onion, diced
- 4 lbs beef shanks
- 13 cups water
- 5 tablespoon beef soup base
- 28 oz diced tomatoes (petite diced or regular)
- 8 oz tomato paste
- 4 stalks celery
- 12 oz fine egg noodles
- sea salt flakes
- granulated garlic
Instructions
- Add 2 tablespoons of olive oil to a pot, add in diced onion and sauté over medium heat until translucent.
- Season the beef shanks on all sides with sea salt flakes and granulated garlic.
- Add the beef shanks to pot on top of the sautéed onions and add water.
- Cut celery stalks in half and add them to the pot with petite diced tomatoes, and tomato paste.
- Add beef soup base and stir over medium-high heat. Once contents of the pot begin to boil, turn the heat down to keep it at a low simmer for 3 hours. Stir occasionally. A light boil should be noticeable.
- Simmer all the ingredients until meat is tender enough to cut with a fork/fall off the bone tender (it should be ready at the 3 hour mark). Remove celery and beef shanks (and the bones).
- Shred the beef shanks into bite size pieces on a separate plate, using 2 forks then stir it back into the soup.
- Pour in bag of fine egg noodles and stir. Simmer for about 3 minutes and remove from heat (noodles will continue to cook because the soup is hot).
- Serve and enjoy once egg noodles are cooked! Top with some homemade tortilla strips for a little crunch!
Nutrition
Serving: 12oz | Calories: 167kcal | Carbohydrates: 17g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 471mg | Potassium: 495mg | Fiber: 2g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg