Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens


Recipe Summary

20 mins
20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • In a 1-gallon freezer bag combine beef tips with gravy, mushrooms, cabbage, snap peas, onion, water chestnuts, soy sauce, serrano pepper, garlic, and star anise. Squeeze air from bag, seal, and freeze for up to 1 month.

  • To serve, in a 4- to 5-quart Dutch oven bring broth and the water to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove and discard star anise.

  • Meanwhile, prepare noodles according to package directions, discarding any seasoning packets. Divide noodles among bowls; ladle soup over noodles.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

361 calories; fat 12g; cholesterol 69mg; saturated fat 4g; carbohydrates 32g; insoluble fiber 2g; sugars 9g; protein 30g; vitamin a 201.8IU; vitamin c 17mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 35.1mcg; sodium 1271mg; potassium 265mg; calcium 38mg; iron 1.7mg.