If you have been searching for a hearty, comforting meal that brings together the warmth of tender beef, vibrant vegetables, and satisfying noodles, look no further than this Vegetable Beef Noodle Soup Recipe. This dish is not only a feast for the senses but also a perfectly balanced bowl of goodness that infuses every spoonful with rich flavors and a wonderful medley of textures. Whether you’re cozying up on a chilly evening or want a nourishing meal to share, this recipe will quickly become a treasured favorite in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the key to creating a Vegetable Beef Noodle Soup Recipe that bursts with flavor. Each component plays a special role in ensuring the soup is bursting with color, texture, and that deep, savory taste you crave.
- Beef stew meat: 1 lb of tender beef cut into small pieces provides the hearty, rich base for the soup.
- Olive oil: 1 tablespoon to brown the beef perfectly and add a subtle fruity undertone.
- Onion: 1 large diced, which builds a flavorful aromatic base.
- Garlic: 3 cloves minced, bringing a delicious punch of aroma and warmth.
- Carrots: 3 peeled and sliced, offering sweetness and vibrant orange color.
- Celery: 3 stalks sliced to add crunch and freshness.
- Potatoes: 2 peeled and diced, for heartiness and creamy texture once cooked.
- Diced tomatoes: 1 can (14.5 oz) with juice, infusing the broth with tangy brightness.
- Beef broth: 6 cups deliver depth and richness to the soup.
- Water: 2 cups to balance the liquid and help simmer the ingredients evenly.
- Dried thyme: 1 teaspoon to add earthy herb notes.
- Dried basil: 1 teaspoon for a sweet, peppery aroma.
- Dried oregano: 1 teaspoon to layer in a hearty savory element.
- Salt and pepper: To taste, essential for seasoning and enhancing all flavors.
- Frozen green beans: 1 cup providing a tender snap and bright green color.
- Frozen corn: 1 cup adding sweetness and bursts of golden hue.
- Frozen peas: 1 cup for their delicate, sweet crunch and vibrant color.
- Egg noodles: 2 cups or any pasta you prefer, delivering the perfect soft, chewy texture.
- Fresh parsley: Chopped for garnish, adding freshness and a pop of green.
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. Add your beef stew meat and brown it on all sides until it develops a rich, caramelized crust. This step locks in flavor and sets the foundation for the entire soup. Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add diced onion, carrots, and celery. Let them cook for about 5 minutes until they begin to soften, releasing their natural sweetness into the base. Add the minced garlic last and sauté for an additional minute until it fills your kitchen with its irresistible aroma.
Step 3: Add Broth and Seasonings
Return the beef to the pot and pour in the diced tomatoes with their juice, beef broth, and water. Sprinkle in the dried thyme, basil, oregano, and season with salt and pepper. Stir everything together and bring the mixture to a boil; this will blend the flavors beautifully.
Step 4: Simmer the Soup
Lower the heat, cover the pot, and allow the soup to gently simmer for 45 minutes. This slow cooking tenderizes the beef and lets all the flavors meld perfectly, creating a rich and comforting broth that tastes like home.
Step 5: Add Potatoes and Frozen Vegetables
Next, add the diced potatoes, frozen green beans, corn, and peas to the soup. Let everything simmer uncovered for another 15-20 minutes, until the potatoes are tender and all the vegetables are cooked through but still retain some bite and color.
Step 6: Cook the Noodles
While the soup is finishing, cook the egg noodles or your choice of pasta according to the package directions until al dente. Drain the noodles and keep them ready for the final combination.
Step 7: Combine and Serve the Vegetable Beef Noodle Soup Recipe
Add the cooked noodles straight into the soup pot and stir gently to combine. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot with a sprinkle of chopped fresh parsley for that final bright touch.
How to Serve Vegetable Beef Noodle Soup Recipe
Garnishes
Fresh parsley is a classic garnish that adds a lovely burst of color and a mild herbaceous note. For a little extra flair, you could also add grated Parmesan cheese or a swirl of sour cream to elevate the dish even more. These small touches make the soup feel special and inviting.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls for dipping. A crisp green salad or roasted vegetables can round out the meal perfectly, balancing the rich soup with fresh, crunchy textures and flavors.
Creative Ways to Present
Consider serving your Vegetable Beef Noodle Soup Recipe in rustic mugs or deep bowls for a cozy, casual vibe. Adding a sprinkle of chili flakes offers a spicy kick, while topping with toasted nuts or seeds brings delightful crunch. Don’t hesitate to get creative with your garnishes to make the experience even more memorable.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled completely and stored in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it an ideal make-ahead meal that tastes even better the next day.
Freezing
You can freeze Vegetable Beef Noodle Soup Recipe by placing it in freezer-safe containers or heavy-duty freezer bags. For best results, freeze before adding the noodles to avoid them becoming mushy. The soup can last up to 3 months frozen, perfect for quick dinners any time.
Reheating
When ready to enjoy, reheat your soup over medium heat on the stove until steaming hot. If the noodles were added before freezing, consider adding fresh cooked noodles during reheating to restore texture. Adjust salt and pepper to refresh the flavors.
FAQs
Can I use other types of meat instead of beef stew meat?
Absolutely! While beef stew meat gives this soup its classic heartiness, you can substitute with boneless beef chuck, short ribs cut into pieces, or even lamb for a different twist. Just make sure to adjust cooking times for tenderness.
Can I make the soup vegetarian or vegan?
Yes, to make this Vegetable Beef Noodle Soup Recipe vegetarian or vegan, simply omit the beef and use vegetable broth instead of beef broth. You can add mushrooms or plant-based protein for additional richness and texture.
Is it possible to use fresh vegetables instead of frozen?
Definitely! Fresh vegetables can be used in place of frozen. Just adjust cooking times accordingly since fresh veggies might take a little longer to cook or soften to your liking.
What type of noodles work best in this soup?
Egg noodles are traditional and provide a lovely texture that complements the beef and veggies. However, feel free to use any pasta shape you like such as small shells, rotini, or even spaghetti broken into smaller pieces—just adjust cooking time based on the pasta.
Can I prepare parts of this soup in advance?
Yes! You can brown the beef and sauté vegetables a day ahead, then store in the refrigerator. When ready to cook, combine all ingredients and simmer. This saves time and makes meal prep easier.
Final Thoughts
This Vegetable Beef Noodle Soup Recipe is truly a comforting, nourishing meal that’s perfect for any day of the year. Its blend of tender beef, fresh vegetables, and satisfying noodles wrapped in a flavorful broth will surely warm your heart and fill your belly with joy. Give it a try soon—you might just find your new go-to recipe for cozy family dinners!
Print
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
A hearty and comforting Vegetable Beef Noodle Soup featuring tender beef stew meat, a medley of fresh and frozen vegetables, and egg noodles simmered in a flavorful beef broth infused with herbs and diced tomatoes. Perfect for a warming meal that brings together robust flavors and wholesome ingredients.
Ingredients
Beef and Broth
- 1 lb (450g) beef stew meat, cut into small pieces
- 1 tablespoon olive oil
- 6 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
Vegetables & 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
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Pasta & Garnish
- 2 cups egg noodles or any pasta of your choice
- Fresh parsley, chopped (for garnish)
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, or 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 the heat to low and cover the pot. Let the soup simmer for about 45 minutes, or 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, or until the potatoes are tender.
- Cook the Noodles: In a separate pot, cook the egg noodles or pasta according to the package instructions. Drain and set aside.
- Combine and Serve: Add the cooked noodles to the soup and stir to combine. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley.
Notes
- You can substitute frozen vegetables with fresh ones if preferred; just adjust cooking times accordingly.
- Use any type of pasta you like, egg noodles work best for a traditional texture.
- For a thicker soup, add a tablespoon of cornstarch mixed with water during the last few minutes of simmering.
- Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
