Beef Noodle Soup (2)  

From Wayne in Ohio

(Also known as Grandma’s Noodle Soup)

1 tbsp. olive oil

garlic, to your liking

3-4 lbs. round steak

46 oz. can V-8

46 oz. water

heart of celery including leaves

1/2 onion

1 tbsp. parsley

4 pkgs. beef bouillon (Goya)

1 tbsp. sugar

pepper, to your liking (salt provided through Goya)

Sear meat in the tablespoon of olive oil, garlic and pepper on high heat.  Drain oil, add V-8 and water.  In food processor, process celery heart and onion until very fine.  Add remaining ingredients.  Cook to a boil then cover and simmer 3-4 hours.  Add homemade egg noodles near the end and cook until done.  Remove meat before adding noodles.  Keep meat warm in oven on low.  Shred and add to soup or serve on the side.  This is a revised Weight Watcher’s soup, revised because Dad didn’t believe in skimping on calories.

It’s a great satisfying soup on a cold day.  For leftovers I make shredded barbeque from the remaining meat.