Beef-Vegetable Noodle Soup Recipe
Ingredients
| Beef shanks with bones | 2 Pound | |
| Vegetable oil | 2 Tablespoon | |
| Water | 5 Cup (80 tbs) | |
| Canned tomatoes | 16 Ounce | |
| Carrots | 2 , cut into 0.5 inch cubes | |
| Celery stalk with leaves | 2 , sliced | |
| Leek/3 scallions | 1 , sliced | |
| Garlic | 2 Clove (10 gm) | |
| Potatoes | 2 , cut into 0.5 inch cubes | |
| Salt | 1 1⁄2 Teaspoon | |
| Frozen peas | 1 Cup (16 tbs), Defrosted | |
| Egg noodles | 6 Ounce, cooked according to package directions and drained |
Nutrition Facts
Serving size
Calories 415 Calories from Fat 145
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 72.9 mg24.3%
Sodium 709.4 mg29.6%
Total Carbohydrates 38 g12.6%
Dietary Fiber 4.9 g19.5%
Sugars 3.9 g
Protein 29 g57.3%
Vitamin A 78.6% Vitamin C 39.8%
Calcium 6.9% Iron 20.1%
*Based on a 2000 Calorie diet
Directions
Drain off accumulated fat and place meat in slow cooker.
Add a little of the water to the skillet and stir to pick up the browned bits.
Add to the meat in the slow cooker along with remaining water, carrots, celery, leek, garlic, potatoes, and salt.
Cover and cook on low about 8 hours.
Remove meat, cube it, and return it to soup.
Add peas, cover, and continue to cook 10 to 15 minutes.
Add cooked noodles.
Serve at once.
Chef
