Vegetable Beef Noodle Soup

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The formatting on this post is really weird and I can't figure it out. The picture won't work either! Anyway, I made this tonight, and I thought it was so good! Leigh said she made it the other night and needed to add more noodles, so I did too, but ended up adding a few too many, so beware of that, but you will definitely need more than it calls for. I thought it was delicious. It's healthy, and easy to make - will definitely be making this again! From the cover of this month's Canadian Living.


Hearty simmered beef, vegetables and noodles always make for a warm welcome home on a cool night. Cooking the noodles in the soup thickens the broth and gives the dish that "stick to your ribs" feeling. They do soak up some of the broth, though, so you may want to add a bit of water to any leftovers before reheating to make them soupy again.


Ingredients


  • 450g stewing beef cubes
  • 1/4 tsp (1 mL) salt
  • 1 tbsp (15 mL) vegetable oil
  • 3 carrots, chopped
  • 2 ribs celery, chopped
  • 1 1onion, chopped
  • 3 cloves garlic, minced
  • 1pkg (900 mL) sodium-reduced beef broth
  • 2 tbsp (30 mL) tomato paste
  • 1 tsp (5 mL) herbes de Provence
  • 1/2 tsp (2 mL) red wine vinegar
  • 1 cup (250 mL) large curly egg noodles
  • 1/2 cup (125 mL) frozen peas
  • 3 cups (750 mL) baby spinach

Preparation


Sprinkle beef with pepper and salt. In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook beef, stirring occasionally, until browned, about 6 minutes. Stir in carrots, celery, onion and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.

Stir in broth, 3 cups water, tomato paste, herbes de Provence and vinegar. Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, until beef is tender, about 2 hours.

Stir in noodles and peas; cook over medium heat until noodles are tender, about 5 minutes. Stir in spinach.

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