If you crave a bowlful of warmth and comfort, look no further than this Vegetable Beef Noodle Soup Recipe. Each serving is packed with savory beef, hearty noodles, and a vibrant collection of vegetables swimming in aromatic broth. This soup is a family favorite that transforms simple ingredients into pure homemade magic, perfect for those chilly evenings or whenever you need a nostalgic, satisfying meal. The blend of textures and flavors strikes just the right balance—making this recipe one you’ll want to revisit again and again.

Vegetable Beef Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Vegetable Beef Noodle Soup Recipe lies in its everyday ingredients. Each component brings a distinct flavor, color, or texture, working together to create a soul-soothing, hearty bowl. Here’s what you’ll need, along with tips to get the most out of every bite:

Olive oil: Helps caramelize the beef and vegetables for deeper flavor.
Beef stew meat: The star protein; cut into bite-size pieces for tenderness and perfect spoonfuls.
Salt and black pepper: Essential for seasoning the beef and bringing out the flavors in the soup.
Yellow onion: Adds a sweet, aromatic foundation to the broth.
Garlic: Offers a subtle depth and savory aroma; fresh is best.
Carrots: Bring natural sweetness and beautiful color.
Celery: Contributes crispness and a slight earthiness to the mix.
Dried thyme and oregano: Add fragrant herbal notes that complement the beef and veggies.
Bay leaf: Infuses the broth with a classic, underlying layer of flavor—just remember to remove it before serving!
Beef broth: Provides a rich, savory base; use low-sodium if you prefer to control the saltiness.
Diced tomatoes: Lend a gentle tang and satisfying texture.
Green beans: Their snap and fresh flavor keep each bite lively; fresh or frozen both work well.
Corn: Rounds out the vegetable medley with gentle sweetness—fresh, frozen, or canned are all great options.
Egg noodles: The comfort-food foundation; these soak up the broth and tie everything together.
Chopped parsley (optional): Sprinkled on top for a burst of freshness and a pop of color at serving time.

How to Make Vegetable Beef Noodle Soup Recipe

Step 1: Brown the Beef

Start your Vegetable Beef Noodle Soup Recipe by heating olive oil in a sturdy pot over medium-high heat. Season your beef with salt and pepper, then add it to the hot oil. Let each piece develop a nice brown crust—about 5 to 6 minutes—making sure to sear all sides. This step locks in juices and builds that crave-worthy flavor foundation. Once browned, take the beef out and set it aside for later.

Step 2: Sauté the Vegetables

Add diced onion, minced garlic, sliced carrots, and celery to the same pot (don’t clean it—the browned bits on the bottom add even more flavor). Sauté for 4 to 5 minutes, stirring often, until everything softens and becomes aromatic. This is the base that will make your soup irresistibly tasty.

Step 3: Build the Broth

Return your browned beef to the pot and add in the dried thyme, oregano, bay leaf, beef broth, and diced tomatoes. Stir gently to combine. Bring everything to a rolling boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 30 to 35 minutes, so the beef can get wonderfully tender and the flavors can meld beautifully.

Step 4: Add More Veggies and Noodles

Toss in your chopped green beans, corn, and uncooked egg noodles. Continue simmering for another 8 to 10 minutes, just until the noodles are soft and the vegetables are tender but not mushy. This timing helps keep each ingredient distinct and perfectly cooked.

Step 5: Finish and Adjust

Fish out the bay leaf and taste your Vegetable Beef Noodle Soup Recipe to see if it needs a little extra seasoning. Add more salt or pepper if desired. Serve the soup piping hot, finished with a sprinkle of fresh parsley for an eye-catching, fragrant touch.

How to Serve Vegetable Beef Noodle Soup Recipe

Garnishes

Take your bowl to the next level with a flourish of fresh chopped parsley, which adds both color and freshness. For even more depth, a crack of black pepper or a dusting of parmesan cheese always delights. If you like a bit of heat, consider a dash of red pepper flakes for a spicy kick.

Side Dishes

This Vegetable Beef Noodle Soup Recipe is hearty enough to stand alone, but it also pairs beautifully with a warm, crusty baguette for dipping. A simple green salad with vinaigrette or oven-roasted veggies on the side makes for a well-rounded meal. For a cozier option, serve with cheese toast or fresh-baked rolls.

Creative Ways to Present

Serve the soup in large mugs for a casual gathering around the fire, or ladle it into mini bowls for a charming soup tasting. If you’re hosting a soup supper, customize each bowl with a mini toppings bar—think fresh herbs, grated cheese, or croutons—so everyone can tailor their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Vegetable Beef Noodle Soup Recipe is a dream for meal prep. Allow the soup to cool, then transfer to airtight containers. It keeps beautifully in the refrigerator for up to 4 days. The flavors deepen as it sits, making leftovers even more delicious.

Freezing

If you plan to freeze your soup, consider cooking the noodles separately and adding them fresh when you reheat. This keeps them from getting soggy. Freeze the soup in portions for up to 3 months—simply thaw overnight in the fridge before reheating.

Reheating

Warm leftover soup in a saucepan over medium heat, stirring gently. If the noodles have soaked up extra broth, add a splash of water or beef stock to loosen things up. Microwave reheating works too; just stir every minute or so to ensure even heating.

FAQs

Can I use a different cut of beef for this Vegetable Beef Noodle Soup Recipe?

Absolutely! While stew meat works perfectly, you can use chuck roast cut into small cubes, or even ground beef for a quicker option. Just be sure to brown whichever cut you choose for the best flavor.

What veggies can I add or substitute?

This Vegetable Beef Noodle Soup Recipe is wonderfully flexible. Try adding peas, diced potatoes, spinach, or zucchini. Use whatever is in season or what you have on hand to put your own twist on the classic.

How do I prevent the noodles from getting mushy?

If you’re not serving the soup right away or planning to store leftovers, cook the noodles separately and add them to each bowl just before serving. This way, they keep their texture even when reheated.

Is this soup gluten-free?

As written, the Vegetable Beef Noodle Soup Recipe contains egg noodles, which typically have gluten. To make it gluten-free, simply swap them for your favorite gluten-free pasta or rice noodles.

Can I make this soup in a slow cooker?

Definitely! Brown the beef and sauté the veggies as usual, then transfer everything (except the noodles) to the slow cooker and cook on low for 6 to 7 hours. Stir in the noodles during the last 30 minutes of cooking, just until they’re tender.

Final Thoughts

If you’ve been searching for the ultimate wholesome comfort meal, this Vegetable Beef Noodle Soup Recipe truly delivers. Whether it’s a blustery day or you just need a little TLC in a bowl, this is the dish to make. Gather your ingredients, give it a try, and savor the happiness that only a steaming homemade soup can bring.

Vegetable Beef Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: Emma
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and comforting Vegetable Beef Noodle Soup that is easy to make and perfect for a cozy meal. Tender beef, mixed with an array of vegetables and egg noodles, simmered in a flavorful broth.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 lb beef stew meat, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1 small yellow onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
6 cups beef broth
1 can (14.5 oz) diced tomatoes
2 cups chopped green beans (fresh or frozen)
1 cup corn (fresh, frozen, or canned)
2 cups uncooked egg noodles

For Garnish:

Chopped parsley for garnish (optional)

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Instructions

Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown on all sides, about 5–6 minutes. Remove beef and set aside.
Sauté Vegetables: Add onion, garlic, carrots, and celery to the pot. Sauté for 4–5 minutes until softened.
Cook Soup: Return beef to the pot. Stir in thyme, oregano, bay leaf, beef broth, and diced tomatoes. Bring to a boil, then simmer for 30–35 minutes until beef is tender.
Add Remaining Ingredients: Add green beans, corn, and egg noodles. Simmer for 8–10 more minutes until noodles are cooked and vegetables are tender.
Adjust Seasoning and Serve: Remove bay leaf, adjust seasoning, and serve hot, garnished with parsley if desired.