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Chunky Beef Noodle Soup Recipe
Chunky Beef Noodle Soup Recipe photo by Taste of Home

Chunky Beef Noodle Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 1 hour 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour 40 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. In a large saucepan, cook the steak, onion and garlic in oil for 5 minutes or until meat is browned and onion is tender.
  2. 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.
  3. 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).
Originally published as Chunky Beef Noodle Soup in Country Woman January/February 1998, p29

Nutritional 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.

Reviews for Chunky Beef Noodle Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 29, 2014

I have made this soup for years. I do not recall where I first found it, but was not a Taste of Home publication. It is not only my husbands favorite soup, but also has been a hit with countless others to whom I have served it. The only variation is I eliminated the green pepper. Though I use peppers freqently we do not care for them with this soup. Oherwise, this dish is hearty and delicious, and in my regular rotation of soups served.

MY REVIEW
Reviewed Oct. 5, 2011

Very yummy - will absolutely make again!

MY REVIEW
Reviewed Jan. 19, 2011

This was a delicious soup. My husband absolutely loved it. I added some mixed vegetables and a can of beef broth so it wasn't

to thick. I will definitely make this again and keep this as one of my favorite soups.

MY REVIEW
Reviewed Oct. 20, 2010

This is one of the soups my husband often asks me to make. It is one of his favourites. I pick up marinating steaks when on sale and make this very cheaply.

MY REVIEW
Reviewed Jan. 11, 2010

Very much enjoyed this flavorful soup. Next time, I think I'll omit the teaspoon of salt to bring the sodium content down a bit.

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