For this particular soup, I used some leftover london broil. We don't do much outside grilling here in NJ between November-February as it's usually too cold or snowing. However, this year has been odd with warm days in the upper 50's followed by a snow storm or temperatures in the teens the next. So this soup came at the perfect time!
If you have extra soup, don't worry! Here are some tips on how to store it.
1. Allow the soup to cool completely before refrigerating or freezing.
2. If you are going to be eating it within a few days: Divide the cooled soup into shallow, air tight containers; then cover and refrigerate up to 3 days.
3. If you want to freeze the soup: Divide the cooled soup into shallow, air tight, freezer safe containers leaving a 1/2" space between the top of the soup and the rim of the container. This will allow room for the soup to expand while frozen without the lid coming off. You can freeze soup for up to 3 months. Also, do not freeze soup that has been thickened with cornstarch or flour. Leave it out and add it once defrosted and reheated. By freezing soup with thickener, it changes the consistency and thickening capacity causing it to look congealed.
1 c. Carrots, sliced
1/2 c. Red Onion, chopped
2 Celery Stalks, chopped
1 tbsp. Canola Oil
2 c. Cooked Beef, diced
4 c. Low Sodium Beef Broth
4 c. Water
3 Sprigs Fresh Thyme
2 c. Egg Noodles, dry
1. In a large saucepan, heat the oil and add in the carrots, onion and celery.
2. Saute until the vegetables start to soften, then add in the beef, beef broth, water, and thyme.
3. Bring to a boil, then reduce heat. Simmer for 45 minutes, then add in the egg noodles and simmer for another 15 minutes. Makes 6 cups.
*Nutritional Information per Cup: Calories 167, Carbs 12.7g, Fat 6.6g, Protein 13.6g, Fiber 1.5g