Beef and Noodle Soup

For your most loved ones! A recipe for a tender soup — and very simple!

Recipe author

Servings:

Beef (for the broth)

600

Noodles (1 handful)

100

Bell pepper

Carrots

Onion

Salt

Peppercorns

Bay leaf

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 15 g

Fats 21 % 5 g

Carbohydrates 17 % 4 g

122 kcal

GI: 50 / 50 / 0

For me, soups are the most agreeable kind of food — their texture is easy on digestion, and they're delicious to boot. I've got several dozen soup recipes in my repertoire: with meat and vegetables, with mushrooms, even with fruit. One of my absolute favorites is beef and noodle soup — first, because it's easy to make, and second, because it's low in calories. How do you make it? Here's how. Start by taking the beef, rinsing it well, and covering it with cold water (for extra depth of flavor, you can add a few dried mushrooms). Bring the meat to a boil and cook for 1.5 hours, remembering to skim off the foam now and then. When that's done, cut the carrots and bell pepper into thin strips and the onion into thin half-rings. Add the prepared vegetables to the pot and pour in the finished beef broth. Cut the cooked meat into small cubes and return it to the broth. Now put the pot over the heat, add salt and pepper, stir in some fresh herbs, add the noodles, and cook until the noodles are done. The soup is ready!

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