Ingredients
Scale
- 1 lb beef stew meat, sliced
- 8 oz egg noodles
- 4 cups beef broth
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add beef slices and cook until browned.
- Add chopped onion and garlic; sauté until translucent.
- Pour in beef broth and soy sauce; bring to a boil.
- Add carrots and celery; simmer for 20 minutes.
- Meanwhile, cook egg noodles according to package instructions; drain.
- Add cooked noodles to the soup and stir well.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Notes
- You can add your favorite vegetables like bok choy or spinach for variation.
- Use lean beef for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Simmering and boiling
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg