Get ready to warm your soul with the ultimate comfort food that will transport you straight to grandma's kitchen! This Vegetable Beef and Noodle Soup isn't just another recipe—it's a hearty, flavor-packed journey that transforms simple ingredients into a culinary masterpiece. Imagine tender beef, perfectly cooked vegetables, and soft egg noodles swimming in a rich, aromatic broth that promises to chase away any chill and satisfy even the most demanding appetites. Whether you're looking for a cozy weeknight dinner or a crowd-pleasing meal that feeds the whole family, this soup is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pound beef stew meat, cubed
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups egg noodles
Instructions
- Start by gathering all your ingredients: 1 pound of cubed beef stew meat, 1 chopped onion, 2 sliced carrots, 2 sliced celery stalks, 4 cups of beef broth, 1 can (
- 5 oz) of diced tomatoes, 1 teaspoon of dried thyme, salt, pepper, and 2 cups of egg noodles.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the cubed beef stew meat. Sear the meat on all sides until it is browned, which should take about 5-7 minutes.
- Remove the browned beef from the pot and set it aside on a plate. In the same pot, add the chopped onion, sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes, or until they begin to soften and the onion becomes translucent.
- Return the browned beef to the pot with the sautéed vegetables. Pour in the 4 cups of beef broth and add the can of diced tomatoes (including the liquid). Stir in the dried thyme, and season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the beef is tender and the flavors have melded together.
- After 45 minutes, taste the soup and adjust the seasoning with additional salt and pepper if needed. Add the 2 cups of egg noodles to the pot. Stir well to combine.
- Continue to simmer the soup uncovered for an additional 10-15 minutes, or until the noodles are cooked to your desired tenderness.
- Once the noodles are cooked, remove the pot from heat. Allow the soup to cool slightly before serving.
- Serve the Vegetable Beef and Noodle Soup hot, garnished with fresh parsley if desired. Enjoy your hearty meal!
Tips
- For the most tender beef, choose stew meat with good marbling and sear it thoroughly before simmering to lock in maximum flavor.
- Don't rush the simmering process—low and slow cooking helps break down the meat and develop deep, rich flavors.
- If you prefer a thicker soup, you can add a tablespoon of flour or cornstarch mixed with cold water to the broth during the last 15 minutes of cooking.
- Fresh herbs like parsley or thyme can elevate the soup's flavor profile, so don't hesitate to garnish generously.
- This soup freezes beautifully! Store in airtight containers for up to 3 months, making it perfect for meal prep.
- For extra nutrition, consider adding additional vegetables like diced potatoes or green beans.
- If you want to make the soup more substantial, you can substitute the egg noodles with wider pasta or add a side of crusty bread for dipping.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 20g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 50mg
