Original Okra Noodle Soup

Ellbee’s Garlic Kitchen Box

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.

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Total Time 1 45

Servings: 10 servings

Course: Soups & Salads

Ingredients Method Notes

Ingredients

1.5 pounds beef stew meat, cut into bite-size pieces
1 tablespoon Ellbee's Rosemary Olive Oil
1 large yellow onion, diced
4 carrots, sliced
4 stalks celery, sliced
1 cup frozen sliced okra
8 ounces mushrooms, sliced
1 28-ounce can diced tomatoes with juices
8 cups beef broth
1 tablespoon Ellbee's Original Gourmet Garlic
1 tablespoon Ellbee's Tomato Basil Balsamic Vinegar
8 ounces wide egg noodles
kosher salt, black pepper and chopped parsley

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.

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