Ingredients

• ½ cup chopped yellow onion
• 2 garlic cloves, minced
• 2 celery ribs, sliced
• 1 Tbsp olive oil

• 1 (32 oz) carton of beef broth or equivalent water and bouillon cubes
• 2 1/2 cups water

• 1/2 cup shredded and diced carrots (my family likes them small)
• 2 cans (12 oz) roast beef with gravy or use equivalent of leftover roast beef
• 3 beef bouillon cubes
• 1/2 tsp pepper
• 1 (12oz) pkg of homestyle egg noodles or other desired noodles approximately (I usually eye ball how much)
• 2 (1oz) packages of instant brown gravy mix
• ½ cup cold water

Directions

• In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
• Then pour in the broth, water, carrots and to a boil. 
• Reduce heat: add roast beef, bouillon cubes, pepper and noodles. 
• Cover and simmer for 30 minutes or until noodles and veggies are tender. 
• Combine gravy mixes and cold water until smooth; stir into soup. 
• Bring to boil; cook and stir until thickened.

Special Notes
 

Nutrition Information