Beef Noodle Soup
View original ↗
Averie Cooks · by Averie Sunshine★ 5.0 (1)

Beef Noodle Soup

NUTRITION · PER SERVING90M COOK
CAL 30%·PRO 76%
CARBS 33G22% OF CAL
4G FIBER0G ADDED0G INTRINSIC25G OTHER4G TOTAL SUGAR
FAT 34G51% OF CAL
11G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty beef noodle soup with tender chunks of meat, vegetables, egg noodles, and savory broth. Comforting and filling for cold weather.

mainamericansoupbeefdairy free
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 2 pounds beef Chuck roast
  • 1 yellow onion (finely diced (red onion or white onion may be substituted))
  • 2 to 3 carrots (peeled and diced small (about 1 cup diced carrots))
  • 2 to 3 stalks celery (diced small (about 1 cup diced celery))
  • 3 cloves garlic (finely minced)
  • 1 teaspoon salt (plus more to taste if desired)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper (plus more to taste if desired)
  • 1/2 teaspoon dried rosemary (or to taste)
  • 1/2 teaspoon dried thyme (or to taste)
  • 8 cups beef broth ((I use regular but low sodium is fine noting you'll likely need to add more salt than indicated))
  • 1/2 cup dry red wine (optional (cabernet sauvignon, merlot, etc.))
  • 1 tablespoon Worcestershire sauce (or to taste)
  • 1 cup frozen peas (at room temp)
  • 6 to 8 ounces egg noodles (uncooked (about 2 cups, or as desired))
  • Fresh parsley (optional for garnishing)
PREP
15M
SODIUM
1754MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.