VEGETARIAN BEEF NOODLE SOUP RECIPES

Steps:

• Heat oil in a large soup pot.
• While the pan and oil heat, pat the beef dry on all sides. This helps it brown better. Add beef, salt and pepper, working in batches so the pan doesn't over crowd. Brown beef on all sides over medium high heat. Overcrowded pans will not allow the beef to get a good crust.
• Remove beef using a slotted spoon and set aside on a plate, keeping drippings in the pot.
• Repeat with remaining beef until all of the beef has been cooked.
• Saute the onion and shallots for 4-5 minutes on medium heat.
• Then, add the carrots, celery, and parsnips and saute for 4 minutes.
• Add garlic and saute for one minute more.
• Reduce the heat to low and add the 1/4 cup, scraping up all the browned bits from the pan – they have a lot of flavor.
• Add beef broth and diced tomatoes.
• Return stew meat and its juices to the pot.
• Place the thyme sprigs and the bay leave in the pot. Season with the salt and pepper.
• Turn heat to medium-low and allow to simmer for 10 minutes.
• Combine the flour and the water in a small bowl or glass measuring cup. Whisk until completely smooth.
• Then, add the flour mixture to the soup and stir or whisk until it is completely incorporated. After 5 - 10 minutes, check thickness and feel free to repeat this process if you would like the soup thicker.
• Then, reduce heat the low and let slowly simmer for 2 - 3 hours, or until vegetables and beef are tender.
• Stir in the parsley.
• Season to taste with additional salt and pepper if desired.
• Discard the thyme sprigs and the bay leaves.
• Bring a pot of water or beef stock to a boil in a pot that is large enough to accommodate the pasta, with extra room so it doesn't boil over. I prefer to use beef broth because it gives the pasta flavor so it doesn't end up tasting bland.
• Add egg noodles and cook according to the lowest time on the package directions.
• Drain and discard the water or broth.
• If you'll be eating the entire recipe in one night, you can combine the pasta into the pot with the soup and then serve it.
• If you plan to have leftovers, it is best to keep the pasta and the soup separate and serve by ladling pasta and soup into each bowl as you eat it. This prevents the pasta from becoming overcooked and mushy.

Steps:

• Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
• Add the seasoning and olive oil, heat on high for 30 minutes.
• Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
• Turn the heat to medium, heat for 10 minutes.
• Add the egg noodles, turn the heat to low and heat another 20 minutes.
• Taste and adjust seasoning.
• Serve with grated Parmesan cheese.