Description
A hearty and comforting Vegetable Beef Noodle Soup featuring tender beef stew meat, a medley of fresh and frozen vegetables, and egg noodles simmered in a flavorful beef broth infused with herbs and diced tomatoes. Perfect for a warming meal that brings together robust flavors and wholesome ingredients.
Ingredients
Scale
Beef and Broth
- 1 lb (450g) beef stew meat, cut into small pieces
- 1 tablespoon olive oil
- 6 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
Vegetables & Aromatics
- 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
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Pasta & Garnish
- 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 frozen vegetables with fresh ones if preferred; just adjust cooking times accordingly.
- Use any type of pasta you like, egg noodles work best for a traditional texture.
- For a thicker soup, add a tablespoon of cornstarch mixed with water during the last few minutes of simmering.
- Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
