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)
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.
Notes
- Use ground beef as a quick alternative to stew meat.
- This soup freezes well—cook noodles separately if freezing to avoid them becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
