Sunday, September 20, 2009

Beef and Vegetable Noodle Soup

A little bit of a tongue twister but by any name it is tasty. I made a homemade yeast cornbread with it and yes, all enjoyed. This is What's Cookin on Beaty's Creek today.


1 rump roast
2 cans green beans-I used home canned
1 can diced tomatoes-home canned
2 cans of whole kernel corn
1 can peas
1 whole white onion-chopped
1 can tomato sauce
1 pound baby carrots-whole
2 T garlic powder
2 T sea salt
2 T black pepper
1/2 pound dry egg noodles

Cook roast in a large stock pot with enough water to cover meat. I add in at this time the garlic powder, salt, and pepper. Cook over medium heat until meat falls apart. I cooked mine for approximately 5 hours. At this time add all of your veggies with canning liquid. Add carrots and noodles now too. Cook until carrots and noodles are done, this happened in about 20 minutes on my watch. You may need to add a little more water to your soup. I added about 3 cups, the noodles soak up a lot of the broth. Serve with a good homemade bread.