Creole Beef Noodle Soup (Printable Version)
# What You'll Need:
→ Beef
01 -
2 pounds boneless chuck roast or eye of round, cut into chunks
→ Seasonings
02 -
1 tablespoon Cajun or Creole seasoning
03 -
2 teaspoons salt, divided
04 -
1 teaspoon black pepper, divided
→ Vegetables
05 -
1 medium onion, chopped
06 -
1 medium bell pepper, chopped
07 -
2 celery stalks, chopped
→ Liquids and Sauces
08 -
10 cups water
09 -
3 tablespoons soy sauce
10 -
2 tablespoons ketchup
11 -
1 tablespoon Worcestershire sauce
12 -
1-2 tablespoons Louisiana-style hot sauce, to taste
13 -
2 tablespoons vegetable oil
→ Noodles
14 -
12 ounces spaghetti noodles
→ Garnishes
15 -
4-5 hard boiled eggs, halved
16 -
Chopped scallions, for serving
17 -
Extra hot sauce, for serving
# Step-by-Step Directions:
01 -
Chop beef into chunks and season with 1 tablespoon Cajun or Creole seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
02 -
Heat vegetable oil in a large pot over medium-high heat. Brown beef chunks on all sides, about 10 minutes. Remove and set aside.
03 -
Add chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-6 minutes.
04 -
Pour in water and add remaining salt and pepper. Scrape browned bits from pot bottom and stir to combine.
05 -
Return browned beef to the pot. Bring to a boil, reduce heat, and simmer uncovered for 2-3 hours until beef is tender.
06 -
Remove beef from broth and chop or shred to desired size.
07 -
Skim fat from broth. Warm broth over medium-low heat and stir in soy sauce, ketchup, Worcestershire sauce, hot sauce, and adjust seasoning as needed.
08 -
Prepare spaghetti noodles according to package instructions. Drain and set aside.
09 -
Divide chopped beef and noodles among serving bowls. Ladle hot broth over and garnish with scallions, hot sauce, and halved hard boiled eggs.
# Helpful Notes:
01 -
Beef chuck yields a richer, fattier broth, while eye of round provides a leaner option. Adjust seasoning to taste and add shrimp during final simmer for a seafood variation.
02 -
Leftovers keep well refrigerated up to 5 days. Freeze broth and beef separately from noodles for up to 6 months.