Vegetable Beef Noodle Soup

My daughter LOVES soup. I bought her a thermos for her lunch bag so she could take soup to school for lunch. She was hoping I would make some this week so I decided to make a beef vegetable noodle soup. It's very similar to beef stew (her VERY favorite meal) but instead of adding potatoes I add spaghetti noodles as well as fresh green beans. The soup was a delicious dinner that we all enjoyed. My daughter was very happy to eat the leftovers in her brand new thermos the next day at school. I served this meal with my House Salad and fresh bread.

Vegetable Beef Noodle Soup:

Recipe and photos by For the Love of Cooking.net

• 1 lb bottom round beef, cut into bite sized chunks
• 1 sweet yellow onion chopped into large pieces
• 6 cloves of garlic chopped
• 1 tsp olive oil
• 1 can diced tomatoes
• 1-2 tsp dried thyme
• Sea salt and freshly cracked pepper, to taste
• 1 bay leaf
• 6 cups of beef stock
• 3 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 cup fresh green beans, cut into thirds
• 1/4 lb spaghetti noodles broken into pieces

Preheat oven to 300 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and beef broth. Cover and cook in the oven for at least 3-4 hours, checking occasionally to make sure there is enough liquid. Remove pot from oven place on stove top over medium low heat.

Add carrot, green beans and celery to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 45 minutes. Add the broken spaghetti noodles and cook for an additional 10-15 minutes. Serve and enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net