Beef Noodle Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Beef Noodle Soup calories by ingredient
Number of Servings: 8
Ingredients
-
1 2-3 pound beef roast
1 head of cabbage
1 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 celery
1 onion (peeled and cut in half)
a small bunch of parsley
salt/pepper
Directions
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.