Beef Noodle Soup
A great end of winter soup. Garlic and ginger have great anti-viral properties to keep you healthy during cold season. My recipe makes enough for our family of 6 to have leftovers for lunch the next day. My kids fight over the leftovers if there isn’t enough. That’s how I know this recipe is a winner! This soup has Gluten Free options noted below.
Servings: 8 servings
Calories: 130kcal
Ingredients
- 1 Tablespoon Olive Oil
- 12 Ounces Sirloin Steak sliced thin and fat removed
- 8 oz Baby Bella Mushrooms chopped fine
- 1 ½ Inch Ginger Root peeled and minced
- 1 ½ Cups Carrots julienned
- 4 Garlic Cloves peeled and minced
- 8 Cups Beef Stock
- ¼ Cup Tamari
- 10 Ounces Homestyle Egg Noodles Sub 100% Buckwheat Soba Noodles to make Gluten Free
- 2 Cups Kale stemmed and chopped
- Green Onions chopped fine
- Fresh Ground Salt and Pepper to taste
Instructions
- In a large saucepan, turn heat to medium-high and pour olive oil in the pan.
- Once the oil starts to shimmer, add in the steak. Cook until browned and then remove from the pan and set aside.
- Add the chopped mushrooms and saute until reduced in size, about 10 minutes.
- Add ginger, garlic, and carrots. Saute for about 5 minutes more until vegetables start to soften.
- Pour in Beef Stock, tamari, and add back in the cooked steak. Cook for 15 minutes at a simmer.
- Meanwhile, in a separate saucepan cook noodles according to package instructions.*
- After 15 minutes add in the cooked noodles, green onions, and kale. Cook for one or two minutes longer, just to warm everything up.
- Add salt and pepper to taste and enjoy!
Notes
I like to cook my noodles separate from the soup in boiling water as the package directs instead of adding straight to the soup. It keeps the soup from getting cloudy and it keeps the noodles from soaking up all the yummy broth if it’s done separately. I know it’s an extra step but it’s definitely worth the time. A note for parents with picky kids. I have one child who doesn’t like mushrooms so I chop them extra fine. When chopped small the mushroom flavor still permeates the soup and he doesn’t notice the texture. He really loves this soup even with mushrooms! You can do the same with the kale if that is an issue too 🙂
Nutrition
Calories: 130kcal | Carbohydrates: 8g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 926mg | Potassium: 838mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4534IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg
