Beef and Noodle Soup

Anyone else feeling like they need a light meal? While the holidays aren’t quite over, today I was craving some veggies (something to balance out the cheese and desserts…). We had some leftover prime rib in the fridge and I knew that would add wonderful flavor to soup (any beef will do – pot roast, beef tenderloin, etc.). 
Serve this with salad and crusty bread. Yum!

1. Melt butter and olive oil in a large Dutch oven or saucepan over medium heat. Add onion, carrot and celery and cook for 5 minutes, stirring often. Season lightly with salt and pepper.

2. Add beef broth, tomato sauce, fire-roasted tomatoes, Worcestershire sauce, bay leaves and beef. Simmer for 10 minutes, or until the veggies have softened.

3. Add noodles and bring to a boil. Cook until the noodles are tender, about 10 minutes.

4. Remove bay leaves. Stir in parsley and thyme and serve.

Beef and Noodle Soup
Serves 6-8

All you need:
2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, diced
3 carrots, diced
2 celery stalks (and leaves), thinly sliced
4 cups beef broth
1 (29 oz.) can tomato sauce
1 (15 oz.) can fire roasted tomatoes, with juice
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups diced leftover beef (I used prime rib)
2 large handfuls egg noodles (I used Amish egg noodles)
Salt and freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves

All you do:
1. Melt butter and olive oil in a large Dutch oven or saucepan over medium heat. Add onion, carrot and celery and cook for 5 minutes, stirring often. Season lightly with salt and pepper.
2. Add beef broth, tomato sauce, fire-roasted tomatoes, Worcestershire sauce, bay leaves and beef. Simmer for 10 minutes, or until the veggies have softened.
3. Add noodles and bring to a boil. Cook until the noodles are tender, about 10 minutes.
4. Remove bay leaves. Stir in parsley and thyme and serve.