Description
This hearty Vegetable Beef Noodle Soup combines tender beef stew meat with a medley of fresh and frozen vegetables, rich beef broth, and tender egg noodles. Perfect for a cozy meal, this soup is packed with flavor and wholesome ingredients that will warm you up on any day.
Ingredients
Scale
Meat 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
Other Ingredients
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 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 the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Seasonings: Return the browned beef to the pot. Add the 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 the heat to low and cover the pot. Let the soup simmer for about 45 minutes, or until the beef is tender and the flavors have melded together.
- Add Potatoes and Frozen Vegetables: Add the diced potatoes, green beans, corn, and peas to the pot. Continue to simmer for another 15-20 minutes, or until the potatoes are tender.
- Cook the Noodles: In a separate pot, cook the egg noodles or pasta according to the package instructions. Drain and set aside.
- Combine and Serve: Add the cooked noodles to the soup and stir to combine. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley.
Notes
- You can substitute the egg noodles with any pasta you prefer.
- Use fresh vegetables instead of frozen if available, adjusting cooking times accordingly.
- For a thicker soup, reduce the amount of water or simmer uncovered for a few minutes to reduce the liquid.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.
- If gluten-free noodles are needed, substitute with gluten-free pasta options.
