If you’re craving comfort in a bowl, this Vegetable Beef Noodle Soup Recipe will absolutely hit the spot. Brimming with tender beef, colorful vegetables, and hearty egg noodles, it’s the kind of meal that wraps you up from the inside out. Whether you’re feeding a hungry family or just looking for a cozy dinner at home, this soup brings together classic flavors and nourishing ingredients in every spoonful. Trust me, one pot is never enough—you’ll be savoring leftovers for days!

Vegetable Beef Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Vegetable Beef Noodle Soup Recipe is refreshingly straightforward. Each component adds its own touch, building layers of flavor, texture, and color that make this soup so irresistible. Here’s what you’ll need and why you won’t want to skip a single one:

Beef stew meat: The star of the show, these bite-sized chunks become meltingly tender as they simmer in the broth.
Olive oil: For searing the beef and sautéing the veggies, adding depth and a rich base flavor.
Onion: A classic aromatic that lays the foundation for the soup’s savory notes.
Carrots: Bring a natural sweetness and vibrant orange color to every bowl.
Celery: Offers a lovely, subtle crunch and earthy flavor that balances the soup beautifully.
Garlic: A little goes a long way, adding irresistible fragrance and depth.
Beef broth: The liquid gold for this soup, delivering hearty flavor and body to the broth.
Diced tomatoes: Adds tangy brightness and a pop of color.
Potatoes: Hearty, filling, and perfect for soaking up all those delicious flavors.
Green beans: For crunch and a fresh green note that makes the soup sing.
Corn kernels: Little bursts of sweetness that play so well with the savory beef.
Dried thyme: Brings subtle earthy and floral undertones.
Dried basil: Offers a sweet, peppery lift to the overall flavor.
Bay leaf: Infuses the soup with deep, aromatic complexity as it simmers.
Salt: Essential for drawing out and enhancing all the flavors.
Black pepper: Adds gentle warmth and a touch of spice.
Egg noodles: The finishing touch—comfort in every chewy, tender bite.
Fresh parsley: A sprinkle at the end adds color and an herby freshness that brightens the dish.

How to Make Vegetable Beef Noodle Soup Recipe

Step 1: Brown the Beef

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until they’re caramelized and brown on all sides—about 5 minutes. This step is key for locking in flavor and giving the soup its hearty, savory base. Once browned, remove the beef and set it aside for later.

Step 2: Sauté the Vegetables

In the same pot (don’t wipe it out—those little browned bits are flavor gold!), toss in the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes until the veggies soften and the onion turns translucent. Add the minced garlic and let it cook for just a minute, filling your kitchen with an irresistible aroma.

Step 3: Build the Broth

Return the browned beef to the pot and pour in the beef broth and diced tomatoes. Stir in the diced potatoes, dried thyme, dried basil, bay leaf, and a bit more salt and pepper. Bring the mixture to a boil, then reduce the heat, cover, and let everything simmer gently for 1 1/2 hours. This slow simmer is what transforms the beef into tender, flavorful bites and allows all the flavors to meld together beautifully.

Step 4: Add Vegetables and Noodles

After the beef has become perfectly tender, add in the green beans, corn, and uncooked egg noodles. Let the soup simmer for another 8 to 10 minutes, just until the noodles and vegetables are cooked through but still have a little bite. This keeps everything fresh and lively, not mushy.

Step 5: Finish and Serve

Before serving, remove the bay leaf and give the soup a taste—adjust seasoning as needed. Ladle the Vegetable Beef Noodle Soup Recipe into bowls and top with a generous sprinkle of fresh parsley. Get ready to dig in!

How to Serve Vegetable Beef Noodle Soup Recipe

Garnishes

Garnishing is where you can make each bowl feel extra special. A handful of fresh chopped parsley adds brightness and a pop of green. For a flavor boost, try a sprinkle of grated Parmesan cheese or a swirl of extra-virgin olive oil. If you’re feeling adventurous, a few dashes of hot sauce or a squeeze of fresh lemon can really wake up the flavors.

Side Dishes

This Vegetable Beef Noodle Soup Recipe is hearty enough to be a meal on its own, but it pairs beautifully with crusty bread, homemade biscuits, or a simple green salad. For a classic soup-and-sandwich combo, try serving it alongside a grilled cheese or roast beef sandwich—it’s pure comfort food bliss.

Creative Ways to Present

Serving the soup in oversized mugs makes it perfect for cozy nights by the fire, while rustic bowls set on wooden boards create a farmhouse feel. For gatherings, consider setting up a toppings bar with different herbs, cheese, and croutons so everyone can customize their own bowl. Presentation transforms an everyday meal into a memorable occasion!

Make Ahead and Storage

Storing Leftovers

Leftover Vegetable Beef Noodle Soup Recipe stores beautifully in the fridge for up to four days. Simply let the soup cool, then transfer it to airtight containers. The flavors deepen overnight, making the next-day serving even more delicious—just know that the noodles may soak up extra broth, so you might want to add a splash of water or broth when reheating.

Freezing

If you want to freeze the soup, it’s best to do so without the noodles, as they can turn mushy after thawing. Just ladle the soup (minus the noodles) into freezer-safe containers, leaving a little space for expansion. When you’re ready to enjoy, thaw overnight in the fridge and add fresh noodles during reheating for that just-cooked texture.

Reheating

Warm your leftover soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened, add a bit of broth or water to reach your desired consistency. For single servings, microwaving in bursts and stirring in between works well, too. Add fresh parsley just before serving to revive that bright, fresh flavor!

FAQs

Can I use a different cut of beef?

Absolutely! While stew meat is convenient, you can also use chuck roast or even leftover roast beef. Just remember, tougher cuts benefit from that long simmer to become tender and flavorful.

What other vegetables can I add?

This Vegetable Beef Noodle Soup Recipe is super flexible. Try peas, zucchini, bell peppers, or even a handful of shredded cabbage for extra color and nutrients. Use what’s in season or your personal favorites!

Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the veggies first for maximum flavor, then transfer everything except the noodles to your slow cooker. Cook on low for 7-8 hours, add the noodles in the last 30 minutes, and you’re all set.

How do I make the soup gluten-free?

Simply swap out the egg noodles for your favorite gluten-free pasta or rice. Always double-check your beef broth and seasonings to ensure they’re gluten-free, too.

Is there a way to make it more flavorful?

Certainly! For a flavor boost, stir in a splash of Worcestershire sauce, a dash of soy sauce, or a sprinkle of grated Parmesan just before serving. These little extras can elevate your Vegetable Beef Noodle Soup Recipe to new heights.

Final Thoughts

Few things rival the comfort and satisfaction of a homemade Vegetable Beef Noodle Soup Recipe. It’s a dish that warms you from the first spoonful and brings everyone to the table. Give it a try—there’s a good chance it’ll become a go-to favorite in your kitchen, too!

Vegetable Beef Noodle Soup Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 2 hours 5 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and comforting Vegetable Beef Noodle Soup packed with tender beef, fresh vegetables, and egg noodles simmered in a flavorful beef broth. Perfect for a satisfying main course that warms you up on chilly days.

Ingredients

Scale

Beef and Broth

1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
8 cups beef broth
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper

Vegetables

1 large onion, chopped
3 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
2 cups potatoes, diced
1 cup green beans, cut into 1-inch pieces
1 cup corn kernels, fresh or frozen

Noodles and Garnish

2 cups egg noodles, uncooked
2 tablespoons fresh parsley, chopped for garnish

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Instructions

Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper, then sear it in the hot oil until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
Cook Vegetables: In the same pot, add chopped onion, sliced carrots, and celery. Cook for about 5 minutes until the vegetables soften. Stir in minced garlic and cook for an additional minute to release its aroma.
Simmer the Soup Base: Return the seared beef to the pot. Add beef broth, diced tomatoes, diced potatoes, dried thyme, dried basil, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 1/2 hours, or until the beef is tender and flavors meld.
Add Vegetables and Noodles: Stir in green beans, corn, and uncooked egg noodles. Continue cooking for 8 to 10 minutes, until the noodles are tender and the vegetables are cooked through.
Finalize and Serve: Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper, if needed. Garnish with chopped fresh parsley before serving hot.

Notes

Feel free to substitute vegetables like peas, zucchini, or cabbage based on seasonal availability or preference.
For an extra depth of flavor, add a splash of Worcestershire sauce or sprinkle some Parmesan cheese just before serving.
Leftovers freeze well if you omit the noodles; add fresh noodles when reheating for best texture.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Soup, Main Course
Method: Stovetop, Simmering
Cuisine: American