Vegetable Beef Soup Recipe With Noodles Made Easy

There’s nothing quite like a warm, hearty bowl of vegetable beef soup with noodles to brighten a chilly day or comfort you after a long week. This classic soup combines tender chunks of beef, vibrant vegetables, and perfectly cooked noodles in a savory broth that’s both satisfying and nourishing.

Whether you’re cooking for your family or meal prepping for the week, this recipe is a winner that brings wholesome flavors and textures to your table with minimal fuss.

What makes this vegetable beef soup extra special is the balance between protein, fresh veggies, and the comforting carbs from the noodles. It’s the kind of dish that fills your home with inviting aromas and leaves you feeling cozy, full, and happy.

Plus, it’s an excellent way to sneak in more vegetables while enjoying a familiar favorite. Let’s dive into how you can create this delicious soup step-by-step!

Why You’ll Love This Recipe

This vegetable beef soup with noodles recipe is a perfect blend of taste, nutrition, and ease. Here’s why it will become your go-to comfort food:

• Rich and Satisfying: Tender beef combined with fresh vegetables gives a hearty and balanced meal.
• Full of Flavor: Slow-simmered broth infused with herbs and spices creates a deep, savory taste.
• Easy to Customize: Add your favorite vegetables or swap noodles for gluten-free alternatives.
• One-Pot Wonder: Minimal cleanup with everything cooked in a single pot.
• Perfect for Meal Prep: Tastes even better the next day, making it ideal for leftovers.

Ingredients

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 6 cups beef broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1 cup egg noodles (or your preferred type)
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle for serving
• Colander or strainer (for rinsing vegetables and pasta)

Instructions

1. Prepare the beef: Heat the olive oil in your pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. This step locks in flavor and gives the soup a rich base. Once browned, remove the beef and set aside.
2. Sauté aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add vegetables: Add the carrots, celery, and green beans to the pot. Stir and cook for 5 minutes to soften slightly and build flavor.
4. Combine beef and broth: Return the browned beef to the pot. Pour in the beef broth and diced tomatoes. Add dried thyme, rosemary, bay leaves, salt, and pepper. Stir everything together.
5. Simmer the soup: Bring the pot to a boil, then reduce heat to low. Cover and let simmer gently for 1 to 1.5 hours, or until the beef is tender and the flavors meld beautifully.
6. Add corn and noodles: Once the beef is tender, add the corn kernels and egg noodles to the pot. Continue simmering for 8-10 minutes, or until the noodles are cooked al dente.
7. Final seasoning: Taste the soup and adjust salt and pepper as needed. Remove bay leaves before serving.
8. Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

“For a thicker soup, add a tablespoon of tomato paste in step 4 or toss in a few diced potatoes along with the vegetables.”

• Vegetable options: Feel free to swap or add vegetables like peas, zucchini, spinach, or mushrooms.
• Noodle alternatives: For gluten-free, use rice noodles or gluten-free pasta. You can also try small pasta shapes like ditalini or orzo.
• Slow cooker method: Brown the beef and sauté the aromatics, then add everything to a slow cooker. Cook on low for 6-8 hours, adding noodles in the last 30 minutes.
• Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce to give the soup a gentle kick.
• Leftover magic: This soup tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving Suggestions

This vegetable beef soup with noodles is a complete and hearty meal on its own, but you can elevate your dining experience with these simple additions:

• Crusty bread: Serve with warm, crusty bread or garlic bread to soak up every last drop of broth.
• Fresh salad: Pair with a crisp green salad dressed lightly with lemon vinaigrette for a refreshing contrast.
• Cheese topping: Sprinkle freshly grated Parmesan or shredded cheddar on top for extra richness.
• Pickles or olives: Add a small side of pickles or marinated olives to balance the hearty flavors.

Conclusion

Vegetable beef soup with noodles is a timeless classic that delivers warmth, comfort, and nourishment in every spoonful. Through simple ingredients and straightforward steps, you create a dish that’s both wholesome and deeply satisfying.

Whether you’re cooking for a family dinner, hosting friends, or simply craving a cozy meal, this recipe will quickly become a favorite in your culinary rotation. You can easily adapt it with your preferred veggies or noodles, making it versatile enough for any season or occasion.

Don’t forget to explore more delicious and wholesome recipes like these on our site. For more hearty and healthy meal ideas, check out our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious, or if you’re interested in plant-based dishes, try the Awesome Vegetarian Slow Cooker Recipes for Easy Meals.

And for a spicy kick to add to your meals, don’t miss our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

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