Beef Noodle Soup

Votes: 2
Rating: 4.5
You:
Rate this recipe!
Created by: Everyday Maven

Prep Time

12minutes

Cook Time

28minutes

Servings

Product Type

Bone Broth,

Prep Time

12minutes

Cook Time

28minutes

Servings

Product Type

Bone Broth,

Beef Noodle Soup

Votes: 2
Rating: 4.5
You:
Rate this recipe!
Created by: Everyday Maven

Prep Time

12minutes

Cook Time

28minutes

Servings

Product Type

Bone Broth,

Prep Time

12minutes

Cook Time

28minutes

Servings

Product Type

Bone Broth,

Ingredients

  • 2 tbsp. avocado oil
  • 1 lb. beef stew meat cut into bite sized pieces (approx. 1/2" cubes)
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 cup diced yellow ontion approx. 1 small onion
  • 1/2 lb. parsnips peeled, trimmed, quartered and sliced into 1/4" pieces
  • 1 lb. mushrooms cleaned, stems removed and cut into 1/4" slices
  • 3 large celery stalks trimmed and thinly sliced into 1/8" half moons
  • 8 cups Pacific Foods Organic Beef Bone Broth
  • 1 handful packed flat leaf parsley plus more for serving
  • 1 handful thyme sprigs
  • 1 dried bay leaf
  • 1/2 lb. Gluten Free fusilli pre-cooked and cooled

Instructions

  1. Heat a large soup pot over medium heat. Once hot, add avocado oil, cubed beef and 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 3 to 4 minutes, undisturbed. Stir and continue cooking an additional 3 to 4 minutes, until most of the pink is gone.
  2. Add chopped onion, parsley, mushrooms and remaining 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 5 minutes, stirring occasionally, until vegetables begin to soften.
  3. Add celery and Pacific Foods Organic Beef Bone Broth. Bring to a boil. Once boiling, add herb ball. Place lid on pot, immediately reduce to a simmer and continue cooking for 15 minutes.
  4. While soup is simmering, cook pasta (can also be cooked up to 48 hours in advance) according to directions on box, strain and set aside.
  5. Test vegetables and make sure that all are soft. Adjust salt and pepper if necessary. Remove herb ball, add cooked pasta and serve hot topped with fresh chopped parsley. ENJOY!

Ingredients

  • 2 tbsp. avocado oil
  • 1 lb. beef stew meat cut into bite sized pieces (approx. 1/2" cubes)
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 cup diced yellow ontion approx. 1 small onion
  • 1/2 lb. parsnips peeled, trimmed, quartered and sliced into 1/4" pieces
  • 1 lb. mushrooms cleaned, stems removed and cut into 1/4" slices
  • 3 large celery stalks trimmed and thinly sliced into 1/8" half moons
  • 8 cups Pacific Foods Organic Beef Bone Broth
  • 1 handful packed flat leaf parsley plus more for serving
  • 1 handful thyme sprigs
  • 1 dried bay leaf
  • 1/2 lb. Gluten Free fusilli pre-cooked and cooled

Instructions

  1. Heat a large soup pot over medium heat. Once hot, add avocado oil, cubed beef and 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 3 to 4 minutes, undisturbed. Stir and continue cooking an additional 3 to 4 minutes, until most of the pink is gone.
  2. Add chopped onion, parsley, mushrooms and remaining 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 5 minutes, stirring occasionally, until vegetables begin to soften.
  3. Add celery and Pacific Foods Organic Beef Bone Broth. Bring to a boil. Once boiling, add herb ball. Place lid on pot, immediately reduce to a simmer and continue cooking for 15 minutes.
  4. While soup is simmering, cook pasta (can also be cooked up to 48 hours in advance) according to directions on box, strain and set aside.
  5. Test vegetables and make sure that all are soft. Adjust salt and pepper if necessary. Remove herb ball, add cooked pasta and serve hot topped with fresh chopped parsley. ENJOY!