Beef Noodle Soup Recipe

Name: Beef Noodle Soup Recipe
Total time: 80 min
Ingredients: 2 tablespoons butter; 1 1/2 lbs beef stew meat, cubed (or use leftover meat from a roast or a combination of both); 2 garlic cloves, minced; 1 large onion, chopped; 1 cup celery, chopped; 1 cup green pepper, chopped; 2 beef bouillon cubes; 1/4 teaspoon dried parsley; 1/2 teaspoon dried basil; 1/2 teaspoon ground black pepper (I like to use freshly ground black pepper); 2 bay leaves; 1 cup carrot, thinly sliced; 1 cup cabbage, chopped; 6 cups beef broth (or use homemade beef stock); 2 cups tomato juice; 1 (14 1/2 ounce) can diced Italian-style tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, with juice; 2 1/2 cups frozen egg noodles; salt, to taste (I use seasoning salt)

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This is a recipe I came up with after having leftover roast and gravy. I often use meat from leftover roast, but of course, you don't have to. It just

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Ingredients

2 tablespoons butter
1 1/2 lbs beef stew meat, cubed (or use leftover meat from a roast or a combination of both)
2 garlic cloves, minced
1 large onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 beef bouillon cubes
1/4 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper (I like to use freshly ground black pepper)
2 bay leaves
1 cup carrot, thinly sliced
1 cup cabbage, chopped
6 cups beef broth (or use homemade beef stock)
2 cups tomato juice
1 (14 1/2 ounce) can diced Italian-style tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, with juice
2 1/2 cups frozen egg noodles
salt, to taste (I use seasoning salt)