Bean Noodle Soup with Beef
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg soup meat, on the bone
- 2 teaspoons salt
- 1 bunch soup greens
- 1 onion (s)
- 5 pepper grains
- 700 g beans (princess beans)
- 250 g noodles (soup noodles)
- 1 clove garlic
- Pepper, black, from the mill
- parsley
- chives
- water
Print Recipe
Pin Recipe Instructions
- Bring approx. 2 1/2 liters of water with the salt to a boil. Wash the meat and bones. Wash, clean and roughly chop the soup greens. Clean the carrots from the soup greens and put a few pieces to one side. Peel the onion and add to the boiling salted water with the soup greens, meat and bones. Let the meat simmer over low heat for about 2 hours. Skim off the foam that forms several times with a ladle.
- Clean, wash and cut the beans into pieces. Add the carrot pieces that have been set aside. Cover with salted water and cook for about 15 minutes. Also cook the pasta according to the instructions, rinse and drain. Peel and finely chop the clove of garlic.
- Remove the bones from the broth and thoroughly remove fat and tendons from the meat, then dice neatly. Strain the broth. Now add the beans, meat, garlic and pasta to the broth. Season with fresh pepper and sprinkle with chopped parsley and chives as desired.
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