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

Scale

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

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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.