DAY 50 RECIPE: BEEF NOODLE SOUP

Hello! Last night I had made a nice Roast beef dinner with the mashed potatoes and all the fixings. I had some leftover roast beef, so I thought I would make a big pot of soup. This freezes really well, BUT if you are going to freeze it, DO NOT put the noodles or peas in the soup you are to freeze. I made a really big pot of this soup, and took maybe 4 or 5 cups of it out and put in a smaller soup pot, then added the noodles and peas to the small pot. If you are going to use it all right away, by all means add all the noodles and peas, but if you are going to freeze some, freeze it without, and add the noodles and peas when you warm it up!
Hope you enjoy it!
DAY 50 RECIPE:

BEEF NOODLE SOUP


INGREDIENTS:
2 Tbsp Canola Oil
3 Cups Leftover or already cooked Beef, cut into bite size pieces
1 Large Onion, roughly chopped
4 Ribs Celery, roughly chopped
3 Large Carrots, peeled and roughly chopped
4 Garlic Cloves, minced
12 Cups Beef stock
1 Tsp Chilli Flakes
2 Tsp Thyme leaves
2 Bay Leaves
¼ Tsp Nutmeg
½ Tsp Pepper
2 Cups Short Cut Pasta Noodles
1 Cup Frozen Peas

DIRECTIONS:
Heat oil over medium high heat in a dutch oven.
Add beef. Sauté about 8 – 10 minutes.
Add stock and stir well.
Drop in onions and garlic. Reduce heat to low. Simmer about an hour.
Add celery, carrots and seasonings. Simmer another 40 minutes.
Add pasta cook for 5 more minutes.
Add peas and cook for 2 minutes more. Serve