Beef Noodle Soup

Time: 20 – 30 minutes

Someone told me long ago, there’s a calm before the storm. I know
It’s been comin for some time.” On days when you have a lot going on, but need a quick delicious, hot meal, consider this recipe. It is quick and covers the major food groups: vegetables, protein, fruit (tomatoes count), grain (pasta)… serve it with some buttered biscuits and you have dairy, too. Hopefully, with this recipe — “it will rain a sunny day”. Have a sunny day!

Music Selection:  CCR – Have You Ever Seen The Rain?


6 cups beef broth

1 c. chopped cooked beef (leftover steak, roast, etc)

¼ c. chopped onion

1 clove garlic

2 small carrots peeled and chopped

¼ c. chopped celery

1 Tbsp tomato paste

1 tsp oregano

1 tsp basil

1 tsp parsley

1 ½ – 2 c. macaroni or another small- medium sized noodle (add more if you like it thick)

¼ c. green peas

¼ c. chopped fresh mushrooms

2 Tbsp olive oil

Salt/pepper to taste


In large pot, heat oil and sauté onions and garlic for 3 minutes. Add carrots and celery and sauté for another 5 minutes. Add beef broth and tomato paste. Bring to boil. Add in oregano, basil, parsley, mushrooms and macaroni. Lower heat, but maintain boiling, for 10 minutes or until noodles are cooked. Add in green peas and meat.

Serve with buttered toast, quick cheesy dill bread or buttery biscuits.

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