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Chunky Beef Noodle Soup

Chunky Beef Noodle Soup
Meet the Cook: My husband and I lived for 11 years in the Arctic, where there was very little fresh produce and I had to order non-perishable groceries for a year ahead of time. This hearty soup - a meal in itself served with warm rolls - became a staple in our diet because it requires ingredients I could easily find. -Lil Morris, Emerald Park, Saskatchewan
8 ServingsPrep: 20 min. Cook: 1 hour 40 min.

Ingredients

  • 1 pound boneless round steak, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 cup uncooked spiral pasta
  • 1 medium green pepper, chopped
  • 1/4 cup minced fresh parsley

Directions

  • In a large saucepan, cook the steak, onion and garlic in oil for 5
  • minutes or until meat is browned and onion is tender.
  • Stir in the water, tomatoes, consomme and seasonings; bring to a
  • boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is
  • tender.
  • Stir in pasta and green pepper. Bring to a boil. Reduce heat; simmer,
  • uncovered, until pasta is tender. Add parsley. Yield: 8 servings (2
  • quarts).
© Taste of Home 2013

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Chunky Beef Noodle Soup (continued)

Nutrition Facts: 1 serving (1 cup) equals 157 calories, 4 g fat (1 g saturated fat), 33 mg cholesterol, 628 mg sodium, 14 g carbohydrate, 2 g fiber, 16 g protein.
© Taste of Home 2013