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If you’re craving a hearty, comforting bowl that fills both your stomach and your soul, you have to try this Vegetable Beef Noodle Soup Recipe. It’s the perfect harmony of tender beef, vibrant vegetables, and satisfying noodles swimming in a rich, flavorful broth. This soup isn’t just any soup — it’s a meal that brings warmth and joy to the table, offering layers of taste and the kind of coziness that keeps you coming back for seconds.
Ingredients You’ll Need
The beauty of this Vegetable Beef Noodle Soup Recipe lies in its simple yet essential ingredients. Each one plays a crucial role — from the tender beef adding richness, to the colorful medley of vegetables contributing texture, flavor, and that inviting homemade appeal.
- Beef stew meat: Choose quality cuts for tender, flavorful chunks after slow cooking.
- Olive oil: Used to brown the beef and sauté vegetables, enhancing depth and aroma.
- Onion: The savory base that brings natural sweetness as it cooks down.
- Garlic: Adds a fragrant kick that wakes up the entire dish.
- Carrots: Provide slight sweetness and a pleasant crunch before softening.
- Celery: Brings a subtle earthiness and crunch to balance the flavors.
- Potatoes: Offer creaminess and heartiness to make the soup extra filling.
- Diced tomatoes: Lend acidity and a touch of tang to brighten the broth.
- Beef broth: The soul of the soup, enriching every spoonful with savory depth.
- Water: Balances the broth so it’s not too intense, helping vegetables cook through.
- Dried thyme, basil, oregano: These herbs introduce layers of warm, aromatic notes.
- Salt and pepper: Essential for seasoning and sharpening all the flavors.
- Frozen green beans, corn, peas: A quick and colorful way to add veggie variety without extra prep.
- Egg noodles (or pasta of choice): Perfect for absorbing the broth and delivering comforting chew.
- Fresh parsley: A bright, fresh garnish that livens up the presentation and taste.
How to Make Vegetable Beef Noodle Soup Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Adding the beef stew meat, brown it well on all sides until it develops that deep caramelized crust. This step not only locks in the juices but also builds a rich flavor foundation for your soup. Once browned, remove the beef and set it aside — you’ll add it back soon!
Step 2: Sauté the Vegetables
In the same pot, toss in diced onion, sliced carrots, and celery. Cook them gently for about 5 minutes until they begin softening and releasing their natural sweetness. Then, stir in minced garlic and let it cook for just a minute until fragrant. This sauté stage infuses your soup with wonderful aroma and a subtle complexity from the vegetables.
Step 3: Add Broth and Seasonings
Return the browned beef to the pot and pour in diced tomatoes along with their juice, beef broth, and water. Sprinkle in dried thyme, basil, oregano, and season with salt and pepper. Give everything a good stir and bring it to a vigorous boil. This mix will simmer down into a deeply flavored broth that perfectly blends meaty and herbal notes.
Step 4: Simmer the Soup
Lower the heat to a gentle simmer and cover the pot. Patience is key here — allow the soup to cook for approximately 45 minutes so the beef becomes melt-in-your-mouth tender and the flavors marry beautifully. This slow-cooking phase transforms humble ingredients into a soul-satisfying masterpiece.
Step 5: Add Potatoes and Frozen Vegetables
Once the beef is tender, stir in diced potatoes alongside the frozen green beans, corn, and peas. Continue to simmer for another 15 to 20 minutes, or until the potatoes are soft and the vegetables have warmed through without losing their vibrant colors and slight bite.
Step 6: Cook the Noodles
While the soup finishes cooking, boil your noodles separately according to the package instructions. This ensures they stay perfectly al dente and don’t become mushy when mixed into the soup. Drain and set the noodles aside until you’re ready to serve.
Step 7: Combine and Serve
Add the cooked noodles straight into the pot of soup, gently stirring to combine and let the flavors meld a little longer. Taste and adjust salt and pepper if needed. Ladle the vibrant soup into bowls, then sprinkle with fresh parsley for an inviting burst of green and fresh flavor that completes this truly satisfying meal.
How to Serve Vegetable Beef Noodle Soup Recipe
Garnishes
A sprinkle of chopped fresh parsley on top not only adds a pop of color but also brings a fresh, herbal brightness to each spoonful. You could also experiment with a dash of grated Parmesan or a drizzle of good olive oil for an extra touch of indulgence.
Side Dishes
This soup shines as a full meal on its own, but pairing it with a crisp side salad or warm, crusty bread makes the experience even more delightful. A hearty slice of garlic bread or a buttered baguette is perfect for soaking up the rich broth.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic bowls with a small sprig of fresh herbs on the side. Hosting friends? Present the soup in mini crocks with a side of homemade croutons or cheese-stuffed biscuits to impress and satisfy your guests at once.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Beef Noodle Soup Recipe stores beautifully in the fridge for up to 3 days. Keep it in an airtight container to preserve freshness and flavor, and simply reheat gently before serving.
Freezing
This soup freezes wonderfully — just be sure to store the soup without the noodles, as they can become mushy when thawed. Freeze the broth, beef, and veggies in a sturdy container for up to 3 months. When ready, defrost in the fridge overnight and cook fresh noodles to combine at serving time.
Reheating
Reheat on the stovetop over low to medium heat, stirring occasionally to warm the soup evenly. If you’ve frozen the soup minus noodles, cook fresh noodles separately and add them in just before serving to keep the perfect texture intact.
FAQs
Can I use other types of meat in this soup?
Absolutely! While beef stew meat is classic, you can substitute with chuck roast, ground beef, or even hearty cuts of lamb for a different twist. Just adjust cooking times accordingly to ensure tenderness.
Is it possible to make this soup in a slow cooker?
Yes, this Vegetable Beef Noodle Soup Recipe adapts well to slow cooking. Brown the beef and sauté the veggies first, then transfer everything to the slow cooker with the liquids and herbs. Cook on low for 6 to 8 hours, and add the noodles toward the end to avoid overcooking.
Can I use fresh vegetables instead of frozen?
Definitely! Fresh green beans, corn, and peas are wonderful options and will impart even more brightness. Just add them at the same stage as the frozen vegetables and cook until tender.
What type of noodles work best in this soup?
Egg noodles are a classic and comforting choice, but you can use any pasta you love — small shells, ditalini, or even thin spaghetti work wonderfully. Just cook separately to keep the noodles from getting mushy.
How can I make this recipe gluten-free?
Simply swap out regular pasta for your favorite gluten-free noodles, and ensure your beef broth does not contain any gluten ingredients. The rest of the recipe is naturally gluten-free and just as delicious!
Final Thoughts
There’s something truly special about a pot of Vegetable Beef Noodle Soup Recipe simmering on the stove — it’s comfort food that feels like a warm hug in a bowl. I hope you enjoy making and sharing this recipe as much as I do. Cozy up, dig in, and let this soup become your new favorite for chilly days or whenever you need a little extra comfort on your plate.
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Vegetable Beef Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Vegetable Beef Noodle Soup is a comforting dish perfect for chilly days. Tender beef stew meat is browned and simmered with a medley of vegetables, herbs, and beef broth to create a rich, flavorful broth. Fresh egg noodles are cooked separately and combined just before serving, ensuring perfect texture. This classic, wholesome soup is a delightful meal that serves six and is ideal for a family dinner or meal prep.
Ingredients
Meat and Fat
- 1 lb (450g) beef stew meat, cut into small pieces
- 1 tablespoon olive oil
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Liquids and Canned Goods
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef broth
- 2 cups water
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Pasta
- 2 cups egg noodles or any pasta of your choice
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook, stirring occasionally, until browned on all sides. Once browned, remove the beef from the pot and set aside to rest.
- Sauté the Vegetables: Using the same pot, add the diced onion, carrots, and celery. Cook for about five minutes, stirring often, until the vegetables start to soften. Add minced garlic and cook for an additional minute until fragrant, stirring constantly to prevent burning.
- Add Broth and Seasonings: Return the browned beef to the pot. Add the diced tomatoes along with their juice, beef broth, water, dried thyme, dried basil, dried oregano, salt, and pepper. Stir everything to combine evenly and bring the mixture to a rolling boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for about 45 minutes. This allows the beef to become tender and the flavors to meld beautifully.
- Add Potatoes and Frozen Vegetables: Add the diced potatoes, frozen green beans, frozen corn, and peas to the pot. Continue to simmer, uncovered or loosely covered, for another 15 to 20 minutes until the potatoes are cooked through and tender.
- Cook the Noodles: Meanwhile, bring a separate pot of salted water to a boil. Cook the egg noodles or pasta according to the package instructions until al dente. Drain well and set aside.
- Combine and Serve: Stir the cooked noodles into the soup pot. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley for a fresh, vibrant finish.
Notes
- For a thicker broth, you can reduce the amount of water or simmer uncovered after adding the potatoes and vegetables.
- If you prefer a gluten-free option, substitute egg noodles with your favorite gluten-free pasta.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Feel free to add other vegetables like mushrooms or zucchini for extra variety.
- Adding a splash of Worcestershire sauce can enhance the beefy flavor if desired.
