Beef and Noodle Soup
Servings: 4 people
Equipment
- 1 all in one slow cooker if you have just a slow cooker, you will need a pan
Ingredients
- 2 tbsp extra virgin olive oil
- 1½ lb. sirloin cubed
- 1 sweet onion chopped
- 2 organic carrots chopped
- 2 organic celery sticks chopped
- 3 garlic cloves minced
- 1 tsp pink Himalayan salt or sea salt
- ¼ tsp organic black pepper
- ½ tsp organic onion powder
- ½ tsp organic garlic powder
- 1 tsp organic Italian seasoning
- 8 oz organic tomato sauce
- 48 oz organic beef broth
- 1 tbsp Worcestershire sauce
- 8 oz fusilli pasta
- ½ organic bay leaf
Instructions
- In the all in one slow cooker, turn to sear and 350℉. If you don't have an all in one, place a large pan over medium heat.
- Add in 2 tbsp extra virgin olive oil, 1½ lb. sirloin cubed, 1 sweet onion chopped, 2 organic carrots chopped, 2 organic celery sticks chopped, 3 garlic cloves minced, 1 tsp pink Himalayan salt, ¼ tsp organic black pepper, ½ tsp organic onion powder, ½ tsp organic garlic powder, 1 tsp organic Italian seasoning.
- Stir frequently until sirloin is cooked through and onions are caramelized. At this point if you are using a pan and traditional slow cooker, add to the slow cooker from the pan and turn the slow cooker to high. If you are using an all in one, switch the temperature to slow cook and high.
- Add to the slow cooker, 8 oz organic tomato sauce, 48 oz organic beef broth, 1 tbsp Worcestershire sauce and ½ organic bay leaf.
- Place the lid on and let cook for 3½ hours.
- Remove the lid, remove the bay leaf and stir.
- Add on the 8 oz fusilli pasta and put the lid on for 15 minutes.
- Remove the lid and stir again. Place the lid on for another 15 minutes.
- Enjoy!
Notes
Freezer: To freeze, let come to room temperature. Place in a Ball jar or other freezer safe container. Store for up to 2 months.
To thaw, place in the refrigerator the night before you want to use. Reheat in the stove top or in the microwave.