Vegetable Beef Noodle Soup is that perfect comfort food that warms your heart and fills your stomach.
It’s a hearty mix of tender beef, fresh vegetables, and slurpy noodles all swimming in a flavorful broth.
If you’re looking for a dish that feels like a hug in a bowl, this is it.
Serving Suggestions for Vegetable Beef Noodle Soup
To complement your delicious Vegetable Beef Noodle Soup, consider the following serving suggestions:
Crusty Bread: Serve with a side of warm crusty bread or dinner rolls for dipping.
Green Salad: Pair with a fresh green salad dressed with a light vinaigrette.
Cheese: Top with a sprinkle of grated Parmesan cheese for added flavor.
Garlic Bread: Serve with garlic bread for an extra indulgent treat.
Pickles: Offer a side of pickles for a tangy contrast.
Grilled Cheese: Pair with a classic grilled cheese sandwich for a comforting meal.
Hot Sauce: Provide hot sauce for those who like a bit of heat.
Fruit Salad: Serve with a fresh fruit salad for a light and refreshing side.
Herb Butter: Spread some herb butter on your bread for a flavorful twist.
These serving suggestions will enhance your Vegetable Beef Noodle Soup and create a well-rounded, delicious meal. Enjoy!
Tips & Tricks
Here are some tips and tricks to help you make the best Vegetable Beef Noodle Soup:
Browning the Beef: Make sure to brown the beef well to enhance the flavor of the soup.
Fresh vs. Frozen Vegetables:
You can use fresh vegetables instead of frozen if you prefer. Adjust cooking times accordingly.
Noodle Options: Any type of pasta or noodles can be used. Adjust cooking times based on the type of noodle.
Thickening the Soup: For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 10 minutes of cooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
Flavor Boost: Add a splash of Worcestershire sauce or soy sauce for an extra depth of flavor.
Fresh Herbs: Garnish with fresh herbs like parsley, thyme, or basil for a burst of freshness.
Slow Cooker Option: This recipe can be adapted for a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles in the last 30 minutes of cooking.
Enjoy making and savoring this comforting Vegetable Beef Noodle Soup!
Recipe FAQ’s
Can I use chicken instead of beef?
Yes, you can substitute chicken for beef. Just adjust the cooking time as chicken cooks faster than beef.
Can I make this soup in a slow cooker?
Absolutely! Just brown the beef and sauté the veggies before adding everything to the slow cooker. Cook on low for 6-8 hours.
Can I add other herbs and spices?
Yes, feel free to customize the soup with your favorite herbs and spices. Basil, oregano, or rosemary can add great flavors.
Vegetable Beef Noodle Soup
Ingredients
- 1 lb 450g beef stew meat, cut into small pieces
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 2 potatoes peeled and diced
- 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
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 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.