Description
Hearty and comforting Vegetable Beef Noodle Soup combines tender beef stew meat with a medley of vegetables, aromatic herbs, and egg noodles in a flavorful beef broth. This wholesome soup is perfect for a cozy meal and can be easily customized with your favorite pasta and fresh herbs.
Ingredients
Scale
Beef and Oil
- 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
Liquids and Herbs
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Pasta and 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 olive oil over medium-high heat. Add the beef stew meat and cook, turning occasionally, until browned on all sides. Remove the beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften. Stir in minced garlic and cook an additional minute until fragrant.
- Add Broth and Seasonings: Return the browned beef to the pot. Add 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, cover the pot, and let the soup simmer for approximately 45 minutes until the beef is tender and flavors meld together.
- Add Potatoes and Frozen Vegetables: Stir in diced potatoes, frozen green beans, corn, and peas. Continue simmering for another 15 to 20 minutes, or until the potatoes are tender.
- Cook the Noodles: In a separate pot, cook egg noodles or pasta according to package instructions. Drain well and set aside.
- Combine and Serve: Add the cooked noodles to the soup and stir well to combine. Taste and adjust seasonings with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- For a gluten-free version, substitute egg noodles with gluten-free pasta.
- You can use fresh vegetables instead of frozen if preferred; adjust cooking times accordingly.
- To speed up the process, use pre-cut stew beef and pre-chopped vegetables.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- If you prefer a thicker broth, add a slurry of cornstarch and water during the last 5 minutes of cooking.
