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olive oil onion beef chuck ground cumin ground black pepper tomato paste carrot green bell pepper potatoes celery water salt parsley garlic thin Chinese noodles
Viewed: 48 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 pound beef chuck, cut into strips
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 carrot, cut into thin strips
- 1 green bell pepper, cut into 1-inch strips
- 3 small potatoes, cubed
- 1/2 cup thinly sliced celery
- 8 cups water
- 2 teaspoons salt
- 1/2 cup finely chopped parsley
- 3 large cloves garlic, minced
- 2 (8 ounce) packages thin Chinese noodles
Method
- Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
- Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
- Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.
