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Flavorful, easy soup to warm a cold, rainy day. Great for lunch with crusty bread, or add a salad for dinner.

  • 1 lb. chuck roast, cubed
  • 2 TB. butter
  • 3 qt. water
  • 1 tsp. BLACK PEPPER, freshly ground
  • 1 Cup carrots, peeled and sliced into coins
  • 1 medium onion, minced
  • 1/4 tsp. MARJORAM
  • 1/4 tsp. THYME
  • 1/2 tsp. PARSLEY
  • 1 lb. package of egg noodles, preferably thick

Melt butter in a large soup pot on medium heat. Stir in meat cubes and fry until browned, stirring frequently. This will take 5-8 minutes. Add water and SOUP BASE, plus BAY LEAVES and PEPPER and bring to a boil. Turn heat down to a simmer, cook 1 hour. Add carrots and onions, plus MARJORAM, THYME and PARSLEY, cook until the vegetables are tender, about 45 minutes. Bring a separate large pot of water to a boil during the last half hour of soup cooking time, cook the egg noodles according to package directions (usually 7 minutes or so), and drain. We set the noodle bowl in a warm place and put a big spoonful in the serving bowl, topping with a ladleful of piping hot soup. You can also add the cooked noodles right to the pot the last few minutes before serving. We tend not to do this because the noodles don’t hold well during reheating. We prefer to put the noodles in a plastic zip bag in the fridge with the leftover soup, Heat it up and drop the noodles in for the final minutes of reheating.

Serves: 12-16
Prep. time: 10 minutes, 15 minutes if you cube your own beef
Cooking time: 1 hour and 45 minutes

Beef Soup Base and Seasoning 8 oz. jar
Bay Leaf Whole 1/2 oz. bag
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Marjoram .2 oz. 1/4 cup jar
Thyme French .3 oz. 1/4 cup jar
Parsley .1 oz. 1/4 cup jar

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