This soup has been in my family for as long as I can remember. My mother often made it for us growing up. I can remember stopping by my Grandma Sanders’ house in North St. Paul for lunch with my mom and a steaming pot of soup was cooking on Grandma’s stove.
In fact, I made this soup yesterday and had enough to share. I put some in canning jars and Rick called Danny to let him know his soup was ready…and he drove directly over for a second supper of soup after eating lasagna that Pam had made! It’s that good.
This soup has brought my family to the table for years. When my mom was sick, this was one of the few things that tasted good to her. I remember my Uncle Frank loved it too, as does most of my family.
Soup… I am not very well versed in this area of cooking, much to my husband’s dismay. I don’t generally love to eat soup, therefore it doesn’t get made very frequently. However this soup makes me think of my mom and grandmother, I love the way it makes my house smell, and I thoroughly enjoy watching my family savor it.
So, I’m not sure if all of you know, but I have celiac disease. Celiac is an autoimmune disease that affects the small intestine. I have been eating completely gluten free since 2008. I was diagnosed in 2002 but didn’t get my act together for a few years… more about that later. What is celiac disease? Learn more here.
So I make this soup and I can have the broth, but once I add the noodles, it’s hands off for me, my daughter Jordan, and my brother Chad.
My mom always used Creamette Fine Egg Noodles. For a few years, these were hard to find. In fact, I was at Cub in Stillwater and I just could not find them, so I used a fine egg noodle that looked similar. I received NO complaints from Rick or Harry.
First, I start with beef soup bones. I find these at Cub, or you can try Brine’s Market, another one of my favorite stores in Stillwater.
I brown them well with a bit of cooking spray on medium-high heat, turning until each side is golden brown.
I then add 2 cleaned and chopped carrots, 3 stalks of celery, and 1 large onion. Cover the yummy goodness with water and simmer away for a good 4 hours.
I strain all of the bones and veggies and (because I don’t like “ishy whoowhoos” in my pot) I wash the pot. Once it’s clean, I add the stock back to the pot and add a bottle of Campbell’s tomato juice (10.75 oz). Next, I taste test, and if it needs a bit of beef bouillon, I will add that at this point.
The final step is adding the fine egg noodles. Cook until they’re tender and serve up hot with generously buttered saltine crackers. My mom would want cold butter applied with a heavy hand.
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