Friday, December 20, 2013
A hearty winter soup from childhood: Beef Tomato Noodle
Now, my great aunt used to slow cook the post roast all day and simmer the soup for hours, but BalancingMama doesn't cook like that. As I've mentioned in several posts before (see Gouda, Bacon, Garlic Grilled Ham and Cheese and Cute Pin-worthy Cupcakes), I am a semi-homemade kind of mom. I have a need for speed in the kitchen!
Modified, "busy-mom approved" Beef Tomato Noodle soup recipe:
Large box of beef broth
One half onion, cut into small pieces
One can of plain Tomato Sauce (you will use about 9-10 oz.)
Pot Roast (make it yourself or ready-made in fridge section)
Noodles - small flat or angel hair
The onions need the most amount of cooking time in order to get nice and soft for soup. I usually simmer this for a good 30 - 45 minutes.
In large saucepan, combine beef broth, onion pieces, and about 9-10 ounces of tomato sauce. Once it warms, you can taste it to see if you would prefer a bit more tomato sauce flavor. Usually, 9-10 oz. is fine with me. I like the beefy broth flavor to come out.
If you have ready-made pot roast from the refrigerated packaged meats section of the grocery store, go ahead and cook it per directions on the package. Once finished, pull it all apart with a fork. Then put it into the large saucepan of simmering soup and onions.
Continue to cook the soup until the onions are the preferred softness.
In a separate pan, cook the noodles/pasta as directed on the package.
When the pasta and soup are ready and everything is as tender as you would prefer, it is time to serve! Do not put all the noodles into the soup at once. Add soup to a bowl, then noodles.
If you have leftover soup, it is best to keep the noodles and soup separate until time to eat, so the noodles do not soak up too much soup and create mush.
Yum! A hearty winter soup that is really easy to make.