Peppercorn Vegetable Beef Noodle Soup
This soup recipe has a little bite to it. Perfect with Reames® Noodles, this recipe is ideal for a brisk winter day.
Cook Time: 120 minutes
Ready In: 140 minutes
One (12 oz.) pkg. Reames® Noodles, prepared according to directions
2 tbsp. vegetable oil
1 1/2 lbs. beef shank or beef stew meat, cut into 3-inch pieces
4 carrots, peeled and cut into 2-inch pieces
1 onion, quartered
4 celery ribs, coarsely chopped
1 tbsp. black peppercorns
10 cups beef stock
For the soup
3 tbsp. tomato paste
1 tsp. dried oregano
Salt and ground black pepper, to taste
1 cup chopped celery
1 cup chopped onions
One (9 oz.) pkg. frozen Italian cut green beans, thawed
1 cup frozen peas
Heat oil in a large heavy-gauge pot; dry the meat with paper towels, add half of the meat to the pot and brown on all sides. Transfer the browned meat to a plate and repeat with the remaining meat. Remove the meat and drain oil. Return all meat to the pot; add carrots, onion, celery, peppercorns and beef stock. Bring all to a simmer and cook for 40 to 60 minutes or until the meat is tender. Drain stock.
Remove the meat from strainer and allow it to cool. Once cool, shred meat and set aside. Remove fat from the beef stock. Return the stock to the pan. Whisk in tomato paste, oregano, salt and pepper. Add cooked meat, chopped celery, onions and green beans and simmer for 30 minutes. Add Reames Noodles and peas and heat until very hot. Serves 8.