This Beef Noodle Soup Recipe is loaded with whole food ingredients like celery, parsnips, mushrooms, onions and fresh herbs! Gluten Free with Low Carb option. This recipe is created in partnership with Pacific Foods.
Should SOUP MONDAYS become a thing for us? I am thinking Y E S. I am happily back in the swing of making a pot of soup once a week.
It makes lunch so easy during the week and I love stocking my freezer with quick healthy comfort food meals.
Pacific Foods came out with a new Organic Beef Bone Broth and it’s an AWESOME soup base (and free of sugar, gluten, dairy, soy and yeast).
My older son has a thing for Chicken Noodle Soup (it’s his FAV!). When we starting playing around with this new beef bone broth, he said, “Mom, I would love it if you would make a Beef Noodle Soup!”
Say no more.
I decided to play around with the vegetables and after testing a few different combos, am really loving the balance of onion, celery, parsnips and mushrooms with the bone broth and a bit of fresh thyme and parsley.
The final soup is earthy but not muddy, has a great balance of textures and taste like healthy comfort food. An easy and delish soup that the whole family will love!!
P.S. I did use Gluten Free fusilli noodles but I give some Low Carb options at the end of the recipe.
Did you make this recipe? Please give it a star rating below!
This Beef Noodle Soup Recipe is loaded with whole food ingredients like celery, parsnips, mushrooms, onions and fresh herbs! Gluten Free with Low Carb Option
- 2 T avocado oil
- 1 pound beef stew meat cut into bite sized pieces (approx 1/2" cubes)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 cup diced yellow onion approximately 1 small onion
- 1/2 pound parsnips peeled, trimmed, quartered and sliced into 1/4" pieces
- 1 pound mushrooms cleaned, stems removed and cut into 1/4" slices
- 3 large celery stalks trimmed and thinly sliced into 1/8" half moons
- 8 cups Pacific Foods Organic Beef Bone Broth
- handful flat-leaf parsley plus more for serving
- handful thyme sprigs
- 1 dried bay leaf
- 1/2 pound Gluten Free fusilli precooked and cooled
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Gather ingredients.
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Cut beef stew meat into bite sized pieces, approximately 1/2" cubes
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Dice yellow onion and measure 1 cup. Trim ends of celery and slice into 1/8" half moons.
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Peel parsnips, trim ends, quarter and cut into 1/4" pieces.
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Wipe mushroom caps clean, remove stems and slice caps into 1/4" pieces.
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Stuff parsley, thyme and bay leaf into a spice ball or wrap in cheesecloth.
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Heat a large soup pot over medium heat. Once hot, add avocado oil, cubed beef and 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 3 to 4 minutes, undisturbed. Stir and continue cooking an additional 3 to 4 minutes, until most of the pink is gone.
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Add chopped onion, parsley, mushrooms and remaining 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 5 minutes, stirring occasionally, until vegetables begin to soften.
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Add celery and Pacific Foods Organic Beef Bone Broth. Bring to a boil. Once boiling, add herb ball.
Place lid on pot, immediatley reduce to a simmer and continue cooking for 15 minutes.
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While soup is simmering, cook pasta (can also be cooked up to 48 hours in advance) according to directions on box, strain and set aside.
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Test vegetables and make sure that all are soft. Adjust salt and pepper if necessary. Remove herb ball, add cooked pasta and serve hot topped with fresh chopped parsley. ENJOY!
- Please note that the nutrition information calculated is for the exact recipe written. If you omit the GF noodles or change any other ingredient or ingredient amount, you will need to recalculate the nutrition in order to generate accurate information.
- LOW CARB:
- Omit the GF fusilli. Use Palmini, Kelp Noodles, or vegetable noodles like spiralized zucchini instead.
- If you plan to make this in advance or freeze a large portion of it, I recommend freezing the cooked GF noodles separately.
- If you don't have an herb ball, you can wrap the herbs in cheesecloth or just place them in the soup and use a tongs to fish them out when done cooking. Small thyme leaves will likely fall off but that is totally OK, they are edible and make the soup more rustic.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2018 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
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