Chunky Beef Noodle Soup Recipe
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
- 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
- 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).
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.
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