Beef Noodle Soup
serves six
NOTE: Our beef stock is the basis of a quick noodle
soup.
1 tablespoon vegetable oil
1 medium onion, cut into medium dice
2 medium carrots, cut into medium dice
1 celery stalk, cut into medium dice
1/2 teaspoon dried thyme or 1 1/2teaspoons minced fresh thyme leaves
1/2 cup canned diced tomatoes
1 recipe Rich Beef Stock, with 2 cups meat shredded into bite-sized pieces
2 cups (3 ounces) wide egg noodles
1/4 cup minced fresh parsley leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Heat oil in stockpot or Dutch oven over medium-high heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add thyme and tomatoes, then beef broth and meat; bring to a simmer. Reduce heat to low and simmer until vegetables are no longer crunchy, about 15 minutes.
2. Add noodles and simmer until fully cooked, about 5 minutes longer. Stir in parsley, add salt and pepper to taste, and serve immediately.