Beef Noodle Soup

[bluidkiti]

Beef Noodle Soup

Small pack short beef ribs
1 small can diced tomatoes
1 small can tomato sauce
1 small can mushrooms drained
2 cloves garlic crushed
2 nice size parsnips diced
3 small carrots diced
small bunch green onion diced
2 celery stalks diced
1/4 cup green pepper finely chopped
1 TB barley
1/2 can corn drained
1 cup broccoli broken up
about three handfuls of egg noodles
salt
black pepper
garlic powder
onion powder
1 tsp Mrs Dash basil, tomato and garlic
1 bay leaf

Put garlic powder, onion powder, salt, black pepper on beef ribs. Put a little water in the casserole dish. Cover with tin foil. Bake for about an hour and a half on 350 until beef starts to fall off bone.

Put diced tomatoes, tomato sauce and bay leaf in crock pot and cook on high. Add crushed garlic and mushrooms to tomato soup base. Put diced parsnip, diced carrots, diced celery, diced green onion and barley and boil in a little water until starting to get soft then add to tomato soup base along with green pepper. Pick beef off of beef ribs and add beef to soup. Strain beef broth in strainer and add to soup. Add 1/2 can of corn that has been drained to soup. Season to taste with salt and pepper and your favorite seasonings. I used Mrs. Dash. When soup has cooked for about an hour or so on high, add 1 cup of broccoli that has been broken up and cook soup on low until broccoli starts to turn dark green and then cut off soup. Right before you are ready to serve soup, heat soup if necessary on low, cook about three handfuls of egg noodles as directed on bag. Once they are done, drain them and stir noodles into soup and let sit for about 5 minutes and then serve.