Beef and Broccoli Noodles Onion Soup
I can't think of anything more than comforting, warm and hearty than this succulent Beef Noodle Soup made with egg noodles, vegetables, and slow cooked tender bites of beef. It but takes a few minutes of ready and can be made cooked on the stove, in the slow cooker, or in the Instant Pot!
Don't miss my other popular soup recipes, like Spicy Chili, Corn Chowder, or Chicken Enchilada Soup!
Why I honey this recipe:
- Like shooting fish in a barrel – Only 15 minutes of prep!
- Pantry Ingredients – All you lot need is a roast and a handful of pantry staples!
- Cooking Methods – This soup can be made in the Instant Pot, slow cooker, or on the stove!
How to make Beefiness Noodle Soup:
Sear Meat: Trim whatever large fat pieces from the roast and cut into one inch cubes. Add together oil to a large pot over loftier heat. Season beef on all sides with table salt and pepper. Once oil is hot, add beef to the pot and sear on all sides.
Make Soup: Stir in beef goop, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, so reduce rut to low, encompass and cook for ane hr.
Add Vegetables: Stir in mushroom soup, celery and carrots and cook for some other 20 minutes.
Add Noodles: Add egg noodles and melt for 5-x, minutes, until tender.
Serve: I love to pair this soup with the Best Bootleg Rolls or a slice of Artisan Bread!
Storage and Freezing Instructions:
To Store: Leftovers volition keep in the fridge for iii-four days. Reheat on the stove or in the microwave.
To Freeze: Brand the soup upwards until adding the noodles. Freeze without the noodles for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop and add together uncooked noodles.
Recipe Variations:
- Dull Cooker Beef Noodle Soup: Sear beefiness and sauté onion in a pot as directed. Add to slow cooker forth with beef broth, onion soup mix, and garlic cloves. Cover and melt for half-dozen hours on LOW. Add mushroom soup, carrots and celery and continue to cook on Depression for 1 hour. Taste broth and flavour with salt and pepper or additional spices, to taste. Add uncooked noodles and melt for an additional 60 minutes on LOW, or until noodles are tender.
- Instant Pot Beef Soup: Set Instant Pot to sauté. Add oil and in one case hot, sear beef on all sides. Add onion and cook. Turn pot off. Stir in mushroom soup, carrots, celery, beef broth, onion soup mix, and garlic cloves. Secure lid, turn valve to sealed and pressure cook for 45 minutes with a natural force per unit area release. Plough pot to sauté setting and stir in noodles. Cook until noodles are tender, about five-ten minutes.
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- 2-3 lb beef roast ,
- salt and pepper
- 2 Tablespoons oil
- 8 cups depression sodium beef broth
- 1 envelope onion soup mix , or homemade
- ½ teaspoon crushed dried rosemary
- ¼ teaspoon dried thyme
- iii-4 cloves garlic , minced
- 10.5 oz can cream of mushroom soup , or homemade
- 2 big carrots , peeled and chopped
- 2 ribs celery , chopped
- 24 oz good quality egg noodles or homemade
- Salt and pepper , to taste
- Sauteed mushrooms , optional*
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Trim any big fatty pieces from the roast and cutting into ane inch cubes.
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Add together oil to a large pot or dutch oven over high rut. Season beefiness on all sides with salt and pepper.
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Once oil is hot, add together beefiness to the pot and sear on all sides.
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Stir in beef broth, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, then reduce oestrus to low, cover and cook for 1 hr.
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Add mushroom soup, celery and carrots and cook for another 20 minutes. Add egg noodles and cook for 5-10, minutes, until tender. Stir in sautéed mushrooms earlier serving, if desired.
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Leftover soup will keep in the fridge for 3-4 days.
Beefiness: I recommend a chuck roast over packaged "stew meat", considering stew meat is unremarkably a combination of different trimmings from leftover steaks and roasts. The chuck roast is around the aforementioned price and the quality will exist ameliorate.
Wearisome Cooker Beef Noodle Soup: Sear beefiness in a pot equally directed. Add to slow cooker along with beef broth, onion soup mix, and garlic cloves. Cover and cook for six hours on Low. Add together mushroom soup, carrots and celery and continue to cook on LOW for ane hour. Taste broth and season with table salt and pepper or boosted spices, to taste. Add uncooked noodles and cook for an additional hour on LOW, or until noodles are tender.
Instant Pot Beef Soup: Ready Instant Pot to sauté. Add together oil and once hot, sear beef on all sides. Plough pot off. Stir in mushroom soup, carrots, celery, beef broth, onion soup mix, and garlic cloves. Secure chapeau, turn valve to sealed and pressure cook for 45 minutes with a natural pressure level release. Turn pot to sauté setting and stir in noodles. Melt until noodles are tender, about 5-ten minutes.
Freezing Instructions: Brand the soup up until adding the noodles. Freeze without the noodles for upwardly to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop and add uncooked noodles.
Calories: 849 kcal Carbohydrates: 64 g Protein: 65 m Fatty: 37 thousand Saturated Fat: fifteen g Polyunsaturated Fat: 4 g Monounsaturated Fatty: 18 g Trans Fatty: 1 thousand Cholesterol: 164 mg Sodium: 5062 mg Potassium: 2024 mg Fiber: 4 k Saccharide: 2 g Vitamin A: 4116 IU Vitamin C: 3 mg Calcium: 87 mg Atomic number 26: 8 mg
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