Beef Noodle Soup

As the weather gets gradually cooler, the soup pot becomes more enticing. I decided to make a pot of beef noodle soup yesterday. Most of the soups I make start with a vague idea of what I want then choose ingredients to get that result. The ingredients are always based on what I have on hand in the pantry and freezers. I used home canned carrots and beans to make this hearty soup.

Beef Noodle Soup

There is something comforting about any soup with noodles. Beef noodle soup is rich and flavourful, filling for the tummy and soothing for the soul. Pair with a hearty homemade bread and side salad for a wonderful cold weather dinner. This soup is very versatile so add what you have on hand then sit back and enjoy!

Beef Noodle Soup

1 large soup bone
2 lb stew beef
1 unpeeled onion
1 carrot
2 stocks celery
1 bay leaf
olive oil

2 tbsp Worcestershire Sauce
1 tbsp Montreal Steak spice
1 - 500 ml (2 c) jar carrot coins
1 - 500 ml (2 c) green beans
2 c nibblet corn
1 chopped onion
¼ c tomato paste

Cut carrot and celery into thirds. Cut onion in half. Place soup bone, bay leaf, onion, celery and carrot in medium size stock pot. Cover with water. Bring to a boil, reduce heat and allow to simmer until meat is tender. Remove bone. Pour stock through a strainer and return to stock pot. Top with water so stock pot is a little over half full. Cut meat from bone and return both meat and bone to the stock pot. Brown stew beef in a little olive oil. Cut meat into bite size pieces then add to the stock pot. Bring the meat and stock to a low boil, reduce heat to a simmer. Cover and simmer about 30 minutes. Remove soup bone. Add remaining ingredients except for noodles. Bring to a boil. Add noodles. Continue cooking until noodles are cooked.