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Beef Noodle Soup

A very filling, hearty and chunky soup, great for colder weather.


  • 1 pound boneless round steak, cut into 1/2-inch cubes (stew meat works great too!)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10.5 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

In a large saucepan over medium heat, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender, about 5 minutes. Stir in the water, tomatoes, consomme and seasonings; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 1.5 hours. Stir in pasta and green pepper. Simmer, uncovered, until the noodles are tender, about 8-10 minutes. Add parsley.

Makes about 8 servings (2 quarts)