Description
A hearty and comforting Vegetable Beef Noodle Soup featuring tender beef stew meat simmered with fresh vegetables, flavorful herbs, and tender egg noodles. Perfect for a nourishing meal any day of the week.
Ingredients
Scale
Meat and Oil
- 1 lb (450g) beef stew meat, cut into small pieces
- 1 tablespoon olive oil
Vegetables and Aromatics
- 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
Liquids and Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 cups water
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
Garnish
- Fresh parsley, chopped
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 until browned on all sides. Remove the beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Seasonings: Return the browned beef to the pot. Add the diced tomatoes (with their juice), beef broth, water, dried thyme, dried basil, dried oregano, salt, and pepper. Stir to combine and bring the mixture to a boil.
- Simmer the Soup: Reduce heat to low and cover the pot. Let the soup simmer for about 45 minutes, until the beef is tender and the flavors have melded together.
- Add Potatoes and Frozen Vegetables: Add the diced potatoes, green beans, corn, and peas to the pot. Continue to simmer for another 15-20 minutes until the potatoes are tender.
- Cook the Noodles: In a separate pot, cook the egg noodles or pasta according to package instructions. Drain the noodles and set aside.
- Combine and Serve: Add the cooked noodles to the soup and stir to combine. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley.
Notes
- Beef can be substituted with chicken or turkey for a lighter version.
- Use gluten-free pasta if you need the recipe to be gluten-free.
- For thicker soup, add less water or simmer uncovered for the last 10 minutes.
- The soup tastes even better the next day as flavors continue to blend.
- Frozen vegetables are convenient and retain most nutrients, but fresh vegetables can also be used.
