Beef Broth Soups #2 | gardengaterecipes

More Delicious Beefy Goodness in Soup Form!

Got to love, love, love these beef soups! They warm you from the inside out! All full of healing goodness!

Asian Beef Mushroom Udon Soup

6 to 8 cups good quality chicken stock
2 tablespoons mirin or a crisp white wine
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 package (14-ounce) udon noodles
1 tablespoon unsalted butter
4 ounces sirloin steak, thinly sliced
1 cup sliced cremini mushrooms (brown button)
2 green onions, thinly sliced

In a soup pot, combine stock, mirin, soy sauce and ginger. Bring to boil. Add noodles and reduce heat to low. Cook for 5 minutes, or until noodles are plump and tender.

Meanwhile, melt butter in a skillet over medium high heat; add beef and cook for 2 minutes. Add mushrooms and 1 tablespoon soup broth and cook for 3 minutes. Transfer to saucepan. Taste and add more soy sauce if required. Top with green onions.

Udon is a type of thick wheat- our noodle popular in Japanese cuisine. They are usually served with a warm broth or cold with a dipping sauce.

Mirin is sweet rice cooking wine and can be found in the Asian section of the supermarket

Adapted from recipe by everythinganna.com

Beef Noodle Soup

2 teaspoons butter
1 medium yellow onion finely diced
2 carrots halved lengthwise, peeled and sliced into 1/2 pieces
2 stalks of celery sliced into 1/2 pieces
3 cups of leftover cooked beef cut into large chunks (such as pot roast)
6 to 8 cups of beef broth (more for a brothier soup)
8 ounces of medium or wide egg noodles
kosher salt and pepper
2 tablespoons chopped parsley

Heat the butter over medium in a large stock pot. Add the onion and season with salt and pepper; cook for 3-5 minutes or until onion is translucent.
Add the carrots and celery and cook for 3 more minutes. Pour the beef broth into the pot and bring it to a simmer.
Add the beef to the pot and cook at a simmer for 15 minutes or until vegetables have softened.
Taste for seasoning and add additional salt and pepper as needed.
Add the noodles to a separate pot of boiling salted water. Boil for the time specified on your noodle packaging. Drain and rinse to stop cooking. Place some in each serving bowl; top with the hot soup and garnish with fresh parsley, if desired.

Adapted from dinneratthezoo.com

Beef & Cabbage Soup

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

If Cooking for Two: Soup can be frozen in serving-size portions to enjoy months later.

Recipe by Ethel Ledbetter via Taste of Home