Description
This creamy and delicious beef noodle soup is so yummy. It makes a big batch, but it is perfect for freezing the leftovers.
Ingredients
Scale
- 1 pound ground beef
- 1 teaspoon your favorite all purpose seasoning. I love Season Everything (Except Cake).
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup orange or yellow peppers, diced
- 2 cups carrots, chopped
- 8 cups beef broth
- 4 cups chicken broth
- 2 bay leaves
- 24 ounce bag of Reames egg noodles
- 1/2 teaspoon ground thyme
- 1 teaspoon black pepper
- 2 teaspoons sea salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 8 tablespoons unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded colby jack cheese
- 1 cup shredded gouda cheese
- 1 cup heavy cream
Instructions
- Brown hamburger in a pot. Add you choice of all purpose seasoning. Stir. Remove cooked hamburger from the pan and put it on a plate lined with a paper towel. Set aside.
- In the same pot, sauté onions, celery, peppers and carrots. Cook for about 8 to 10 minutes.
- Add beef and chicken broth and bay leaves. Bring to a boil.
- Once boiling, turn down to a simmer. Add egg noodles and simmer for 20 minutes.
- While it’s simmering, make the roux. Melt the butter in a saucepan. Add flour and cook for 2 minutes stirring constantly. Then add the milk. Cook and whisk constantly until it has thickened, about 5 minutes. Remove from the heat and add colby jack and gouda cheese. Stir until well combined.
- Once the noodles have simmered for 20 minutes, remove bay leaves. Add roux/cheese mixture and the heavy cream to the soup. Stir to combine.
- Add ground beef.
- Cook a couple more minutes until everything is heated through.
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes