Hearty simmered beef, vegetables and noodles always make for a warm welcome home on a cool night. Cooking the noodles in the soup thickens the broth and gives the dish that "stick to your ribs" feeling. They do soak up some of the broth, though, so you may want to add a bit of water to any leftovers before reheating to make them soupy again.
Cost: $2.30/serving
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2014
Ingredients
Method
Sprinkle beef with pepper and salt. In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook beef, stirring occasionally, until browned, about 6 minutes. Stir in carrots, celery, onion and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.Stir in broth, 3 cups water, tomato paste, herbes de Provence and vinegar. Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, until beef is tender, about 2 hours.
Stir in noodles and peas; cook over medium heat until noodles are tender, about 5 minutes. Stir in spinach.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 593 mg
- Sugars 4 g
- Protein 20 g
- Calories 226.0
- Total fat 10 g
- Cholesterol 50 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 20.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 83.0
- Vitamin C 12.0
