Soup is a fall favorite of mine. Although I love eating soup year round -- yes, even in the summer. It's a great way to get the goodness of vegetables even if you have picky eaters at home. I love this soup because the basil adds an extra sweetness to it and you know that I have a sweet tooth!
Beef Noodle Soup
6 beef bouillon cubes
6 cups of water
1/2 cup chopped onions
2 stalks celery, thinly sliced
1/2 cup carrots, thinly sliced
2 bay leaves
1/2 teaspoon dried basil
1 teaspoon dried parsley
dash of pepper
1/2 cup medium egg noodles
1/4 - 1/2 cup cabbage
Add first nine ingredients to soup pot and bring to a boil. Reduce heat. Cover and simmer for 30 minutes. Add noodles and cabbage and simmer 10 more minutes or until noodles and cabbage are tender. Remove bay leaves.
Servings: 3 - 4
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| Beef Noodle Soup |
6 beef bouillon cubes
6 cups of water
1/2 cup chopped onions
2 stalks celery, thinly sliced
1/2 cup carrots, thinly sliced
2 bay leaves
1/2 teaspoon dried basil
1 teaspoon dried parsley
dash of pepper
1/2 cup medium egg noodles
1/4 - 1/2 cup cabbage
Add first nine ingredients to soup pot and bring to a boil. Reduce heat. Cover and simmer for 30 minutes. Add noodles and cabbage and simmer 10 more minutes or until noodles and cabbage are tender. Remove bay leaves.
Servings: 3 - 4
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