Beef Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 2-3 pound beef roast1 head of cabbage1 quart of tomato juice (I use homemade)6 yukon gold potatoes (peeled and quartered)1 pound of carrots (peeled and cut into thirds)2 stalks of celery1 onion (peeled and cut in half)a small bunch of parsleysalt/pepper
Fill a large stock pot about 2/3 of the way up with water. Place the cabbage, beef roast, tomato juice, celery, onion and parsley in the pot. Season with salt and pepper. Simmer for 4-6 hours (keep the lid on the pot).
After the stock has cooked, strain it through a sieve, reserving the meat. Place the meat back into the stock. Add the carrots and potatoes. Simmer for 20-30 minutes or until carrots are tender.
Serve with extra fine egg noodles.
Serving Size: Makes 8 2-Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user GNEISS_GIRL.
After the stock has cooked, strain it through a sieve, reserving the meat. Place the meat back into the stock. Add the carrots and potatoes. Simmer for 20-30 minutes or until carrots are tender.
Serve with extra fine egg noodles.
Serving Size: Makes 8 2-Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user GNEISS_GIRL.
Nutritional Info Amount Per Serving
- Calories: 610.9
- Total Fat: 11.1 g
- Cholesterol: 104.3 mg
- Sodium: 448.3 mg
- Total Carbs: 90.8 g
- Dietary Fiber: 11.2 g
- Protein: 39.2 g
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