Crockpot Teriyaki Beef Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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I love coming home to a hot & hearty soup when the weather is cold. This recipe is from Better Homes and Gardens. Ingredients:
1 lb beef, stir-fry strips |
2 (14 ounce) cans beef broth |
2 cups water |
2 medium red bell peppers or 2 medium green sweet peppers, cut into 1/2-inch pieces |
1 (8 ounce) can sliced water chestnuts, drained and chopped |
6 green onions, cut into 1-inch pieces |
3 tablespoons soy sauce |
1 teaspoon ground ginger |
1/4 teaspoon ground black pepper |
5 -6 ounces dried chinese noodles |
green onion, cut into thin strips (optional) |
Directions:
1. In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.
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