Ingredients
- ½ cup chopped yellow onion
- 2 garlic cloves, minced
- 2 celery ribs, sliced
- 1 Tbsp olive oil
- 1 (32 oz) carton of beef broth or equivalent water and bouillon cubes
- 2 1/2 cups water
- 1/2 cup shredded and diced carrots (my family likes them small)
- 2 cans (12 oz) roast beef with gravy or use equivalent of leftover roast beef
- 3 beef bouillon cubes
- 1/2 tsp pepper
- 1 (12oz) pkg of homestyle egg noodles or other desired noodles approximately (I usually eye ball how much)
- 2 (1oz) packages of instant brown gravy mix
- ½ cup cold water
Directions
- In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear.
- Then pour in the broth, water, carrots and to a boil.
- Reduce heat: add roast beef, bouillon cubes, pepper and noodles.
- Cover and simmer for 30 minutes or until noodles and veggies are tender.
- Combine gravy mixes and cold water until smooth; stir into soup.
- Bring to boil; cook and stir until thickened.
Special Notes
Nutrition Information