Original Okra Noodle Soup
This old-school, big-pot soup is built for a day when everyone needs a bowl. Tender beef, wide noodles, tomatoes, vegetables and okra make it deeply satisfying, while Original garlic and rosemary oil give the broth a warm, home-kitchen finish.
Ingredients
Method
- Heat Ellbee's Rosemary Olive Oil in a Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
- Add onion, carrots and celery to the pot and cook until beginning to soften. Stir in Ellbee's Original Gourmet Garlic for 30 seconds.
- Return beef to the pot along with okra, mushrooms, tomatoes, broth and Ellbee's Tomato Basil Balsamic Vinegar. Simmer gently until beef is tender, 60 to 75 minutes.
- Add egg noodles and cook until tender. Season well with salt and pepper, then finish each bowl with parsley.
Notes
Time: 105 min
Kitchen tip: If you plan for leftovers, cook noodles separately and add them to each bowl. They will stay springy instead of soaking up all the broth overnight.
