Description
Hearty and comforting slow cooker beef noodle soup perfect for cold days.
Ingredients
Scale
- 2 – 3 pounds beef roast
- 1 can reduced-sodium beef broth (14 oz.)
- 1 envelope beefy onion soup mix (from a 2 oz. box)
- 1 can cream of celery or mushroom soup, undiluted (10 oz.)
- 3 – 4 cloves garlic (minced)
- 6 – 8 cups beef broth or water (more if desired)
- 1 package frozen home-style egg noodles (24 oz.)
- Salt and pepper (to taste)
Instructions
- In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
- Place the roast in a 5-quart (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
- In the morning, break beef apart and add 6 – 8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
- An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Notes
- For added flavor, you can substitute the beef broth with homemade broth.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 16 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg