Soup season has definitely started here in Utah. We have had numerous cold and rainy days. There is just something about ending a cold wet day with a warm bowl of soup.
The soup recipe I have for you today is nice and hearty. It is full of noodles and beef along with a flavorful broth. It is also easy to put together because it is all done in a slow cooker.
If you want a little more something to this soup, you could easily add in some frozen mixed vegetables along with the noodles. My family, especially my husband, like this soup as it is. My husband jokingly tells people all the time he’s allergic to vegetables.
- ¼ cup flour
- ½ tsp salt
- pepper to taste
- 2 lbs. of beef sirloin cut into 1 inch pieces (You can use a roast or steak here)
- 2 Tbsp canola oil
- 1 (1 oz) pkg dry onion soup mix
- 4 cups of beef broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 cups uncooked egg noodles
- In a gallon sized ziploc bag, combine the flour, salt, and pepper together. Add in the beef and toss to coat.
- In a large hot skillet, add the canola oil. Remove beef from the bag, discarding any excess flour, and add to the skillet to brown. Cook until beef is browned.
- Add the beef to a slow cooker along with the onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Cover and cook on low for 8 hours.
- Add in the noodles and cook for another 15-30 minutes until the noodles are tender. Serves 4-6.
Recipe adapted from Plain Chicken.