One Pot Noodle Soup

Name: One Pot Noodle Soup
Ingredients: 2 lb. tenderized round steak, diced; 2 qt. water; 2 1/4 c. chopped celery (including leaves); 2 Tbsp. chopped parsley; 4 beef bouillon cubes; 1 tsp. Worcestershire; 1/4 tsp. thyme leaves; 1/4 tsp. pepper; 3 carrots, sliced; 1 medium onion, chopped; 1 (28 oz.) can tomatoes in puree (undrained); 1 (10 oz.) pkg. frozen corn; 8 (about 4 c.) oz. uncooked fine egg noodles

13 ingredients

6 steps

Ingredients

2 lb. tenderized round steak, diced
2 qt. water
2 1/4 c. chopped celery (including leaves)
2 Tbsp. chopped parsley
4 beef bouillon cubes
1 tsp. Worcestershire
1/4 tsp. thyme leaves
1/4 tsp. pepper
3 carrots, sliced
1 medium onion, chopped
1 (28 oz.) can tomatoes in puree (undrained)
1 (10 oz.) pkg. frozen corn
8 (about 4 c.) oz. uncooked fine egg noodles

Directions

1

In 4-quart pot, brown meat and onion.
2

Add celery and parsley; add water and bring to boil.
3

Cover and simmer until celery is near tender.
4

Add remaining ingredients except corn and noodles. Bring mixture to a boil; cover and simmer for 20 minutes, stirring occasionally.
5

Stir in corn and uncooked noodles; cover and simmer 10 minutes more, stirring occasionally.
6

Makes 8 to 10 servings.