Description
A comforting and hearty beef and noodle soup, perfect for cold days.
Ingredients
Scale
- 2–3 pounds beef roast
- 1 can (14 oz.) reduced-sodium beef broth
- 1 envelope beefy onion soup mix
- 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
- 3–4 cloves garlic, minced
- 6–8 cups beef broth or water
- 1 package (24 oz.) frozen home-style egg noodles
- Salt and pepper, to taste
Instructions
- Mix together the beef broth, beefy onion soup mix, cream of celery or mushroom soup, and minced garlic in a large bowl.
- Place the beef roast in your slow cooker and pour the prepared soup mixture over it.
- Cover the slow cooker and cook on LOW for 8 hours.
- Shred the beef in the slow cooker and add additional beef broth or water to achieve the desired consistency.
- Stir in the frozen egg noodles, salt, and pepper about an hour before serving.
- Cook on HIGH for an additional hour until the noodles are tender.
Notes
Consider adding Worcestershire sauce or a bay leaf for extra flavor. Fresh parsley makes a great garnish.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 90mg