Vegetable Beef Noodle Soup Recipe Easy and Delicious

Updated On: October 8, 2025

There’s something incredibly comforting about a warm bowl of vegetable beef noodle soup, especially on chilly days or when you’re craving a hearty, nutritious meal. This classic soup combines tender chunks of beef, vibrant vegetables, and perfectly cooked noodles, all simmered together in a rich, flavorful broth.

It’s a dish that warms both the body and soul, perfect for family dinners or meal prepping for the week ahead. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, offering layers of taste with every spoonful.

In this blog post, I’ll guide you through a delicious and wholesome vegetable beef noodle soup recipe that’s easy to make and customizable to your preferences. Plus, I’ll share tips to make your soup even better and suggest some tasty variations.

Ready to cozy up with a bowl of this classic? Let’s dive in!

Why You’ll Love This Recipe

This vegetable beef noodle soup is a perfect balance of protein, vegetables, and carbs, making it a complete meal in one bowl. The beef adds a savory depth while the medley of fresh vegetables brings brightness and nutrition.

The noodles soak up the flavorful broth, creating a satisfying texture that everyone loves.

It’s also incredibly versatile. You can easily swap out vegetables depending on what’s in season or what you have on hand.

Plus, it’s freezer-friendly, so you can make a big batch and enjoy it throughout the week. Lastly, this soup is a great way to sneak in extra veggies for picky eaters without compromising on flavor.

Ingredients

  • 1 lb (450g) beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup mushrooms, sliced (optional)
  • 8 cups beef broth (preferably low sodium)
  • 1 (14 oz) can diced tomatoes, drained
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 6 oz egg noodles or your preferred noodle type
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp chef’s knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Colander (for draining noodles)
  • Ladle (for serving)

Instructions

  1. Prepare the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
  2. Sauté the aromatics: In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
  3. Add vegetables: Stir in the sliced carrots, celery, green beans, and mushrooms (if using). Cook for 5 minutes, stirring occasionally to soften the vegetables.
  4. Deglaze and build flavor: Pour in the beef broth and diced tomatoes. Use a wooden spoon to scrape any browned bits off the bottom of the pot. Return the browned beef to the pot.
  5. Season the soup: Add Worcestershire sauce, dried thyme, rosemary, salt, and pepper. Stir well to combine.
  6. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors meld beautifully.
  7. Cook the noodles: About 10 minutes before serving, bring a separate pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
  8. Combine and finish: Once the beef is tender, add the cooked noodles to the soup. Stir gently to combine and heat through for 2-3 minutes.
  9. Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread if desired.

Tips & Variations

Tip: To enhance the beef flavor, you can brown the beef with a sprinkle of salt and pepper before searing. Also, using homemade beef broth will elevate the soup’s richness.

Try adding other vegetables like peas, corn, or spinach for extra color and nutrition. For a gluten-free option, swap egg noodles with rice noodles or spiralized zucchini.

If you prefer a thicker soup, stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 10 minutes of cooking.

Nutrition Facts

Nutrient Amount per Serving
Calories 320 kcal
Protein 28 g
Fat 12 g
Carbohydrates 25 g
Fiber 4 g
Sodium 650 mg
Vitamin A 70% DV
Vitamin C 25% DV

Serving Suggestions

This vegetable beef noodle soup pairs wonderfully with a fresh green salad or a side of garlic bread for a complete meal. For a lighter option, serve with steamed greens or a simple cucumber and tomato salad.

If you want to add an extra cozy touch, top each bowl with a sprinkle of grated Parmesan cheese or a dollop of sour cream. For a spicy kick, drizzle a little hot sauce or serve alongside some pickled jalapeños.

Conclusion

This vegetable beef noodle soup recipe is a wholesome and satisfying meal that’s perfect for any occasion. Its rich broth, tender beef, and colorful vegetables come together to create a dish that’s both comforting and nourishing.

The recipe is easy to follow, making it accessible for cooks of all skill levels.

Whether you’re cooking for your family or want to meal prep for busy days, this soup holds up beautifully, freezing well and tasting even better the next day. Don’t forget to experiment with your favorite veggies or noodle types to make it your own.

For more delicious and healthy recipe ideas, check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Enjoy your cooking and happy eating!

📖 Recipe Card: Vegetable Beef Noodle Soup

Description: A hearty and comforting soup loaded with tender beef, fresh vegetables, and noodles. Perfect for a cozy meal any day of the week.

Prep Time: PT15M
Cook Time: PT45M
Total Time: PT60M

Servings: 6 servings

Ingredients

  • 1 lb beef stew meat, cut into bite-sized pieces
  • 8 cups beef broth
  • 2 cups egg noodles
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 cup green beans, trimmed and cut
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add beef and brown on all sides, about 5 minutes.
  3. Add onion and garlic; cook until softened, about 3 minutes.
  4. Pour in beef broth and bring to a boil.
  5. Add carrots, celery, green beans, thyme, and parsley.
  6. Reduce heat and simmer for 30 minutes until beef is tender.
  7. Add egg noodles and cook for another 8-10 minutes until noodles are tender.
  8. Season with salt and pepper to taste.
  9. Serve hot.

Nutrition: Calories: 320 kcal | Protein: 28 g | Fat: 12 g | Carbs: 25 g

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Photo of author

Marta K

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