Beef Noodle Soup

By srumbel

This beef noodle soup made with leftover pot roast is just as soul-satisfying as a classic chicken noodle soup but without the chicken.
from foodtasticmom.com

Ingredients

• 2 tbsp vegetable oil
• 1/2 large onion chopped
• 5 medium carrots peeled and sliced
• 3 stalks celery chopped
• 1 (14.5 oz) can petite cut diced tomatoes drained
• 2 cups leftover pot roast
• 6 cups chicken broth
• 1 (10 oz) beef consomme´
• 8 oz egg noodles
• 1/4 cup fresh parsley chopped
• 1/2 tsp garlic powder
• 1/2 tsp thyme
• salt to taste

Preparation

Step 1

Heat oil over medium heat in a large soup pot.

Add the onion, carrots and celery and cook for about 5 minutes, stirring occasionally.

Add the tomatoes, beef, chicken broth and beef consomme´. Bring to a boil and reduce to a simmer.

Stir in the noodles, parsley, garlic powder, thyme and about a teaspoon of salt. Simmer until noodles are cooked, about 15 minutes.

Taste and season with more salt if desired.

Servings 8