Hearty Beef-Noodle Soup
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This is a filling soup to serve for dinner on cold winter days. It's even better when topped with Caraway Dumplings.
INGREDIENTS
2 pounds very meaty beef bones (plus some stew meat, if desired)
8 to 10 cups water
1 large onion, chopped
Tops and leaves of 4 or 5 celery stalks
1/2 teaspoon thyme or savory
1/4 teaspoon pepper
2 garlic cloves, minced
2 bay leaves
1-1/2 cups uncooked narrow noodles
1 can or bottle (12-ounces) beer
1/2 to 3/4 cup frozen peas
1/2 recipe Caraway Dumplings , if desiredIn a large soup kettle, place bones with meat, 8 cups water, onion, celery, and seasonings. Cover and simmer 2 to 3 hours, or until meat is very tender.
Remove meat from bones; dice in small pieces. Return to soup.
Add uncooked noodles, beer and peas. Heat to boiling. Add more water, if needed. (If preparing dumplings, drop 6 spoonfuls batter onto boiling soup. Cover, reduce heat, and steam for 15 minutes; DO NOT PEEK.
Makes 6 servings