There are few bowls of comfort as satisfying as this Vegetable Beef Noodle Soup Recipe. It’s the ultimate answer to chilly nights, cozy cravings, or anytime you want a splash of color, flavor, and nutrition all in one big simmering pot. The secret here is layering hearty beef, garden-fresh vegetables, and slurp-worthy egg noodles into a rich, savory broth. Every spoonful is filled with tender bites of beef, pops of color from carrots and green beans, and a herbal zip of fresh parsley. Trust me—this soup is as nourishing as it is nostalgic, perfect for sharing around your table!

Vegetable Beef Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe is in its beautiful balance: simple, wholesome ingredients that come together for outstanding flavor. Every item plays a key role in building the taste, texture, and vivid color that makes this Vegetable Beef Noodle Soup Recipe an absolute favorite.

Olive oil: Gives a silky base for sautéing, adding rich flavor and helping the beef brown to perfection.
Beef stew meat: Cut into small chunks for tenderness; these bites are the hearty foundation of the soup.
Salt and black pepper: Essential for seasoning the beef and enhancing every other ingredient’s natural flavors.
Yellow onion: Adds sweetness and savory depth right from the start.
Garlic: Lends a subtle pungency that infuses the entire broth.
Carrots: Classic soup addition, their sweetness and color brighten each bowl.
Celery: Brings an aromatic freshness and the perfect hint of crunch.
Zucchini: Gently softens as it cooks, adding body and gorgeous green flecks.
Green beans: Provide texture and a pop of vibrant color.
Canned diced tomatoes: Their juice enriches the broth and brings a lovely tang.
Beef broth: Forms the savory, full-bodied base that makes this soup so cozy.
Dried thyme and oregano: These herbs add depth and classic comfort soup aroma.
Bay leaf: Simple but essential—just one infuses a subtle complexity into every spoonful.
Egg noodles: Hearty and comforting, they soak up all the flavorful broth.
Fresh parsley: Chopped and stirred in at the end for herbal brightness and color.

How to Make Vegetable Beef Noodle Soup Recipe

Step 1: Brown the Beef

In a large pot or Dutch oven, heat the olive oil over medium-high warmth. Meanwhile, season the beef chunks with salt and black pepper for maximum flavor. Once the oil shimmers, add the beef in batches to avoid overcrowding, letting it sear until each side is rich and brown—about 5 to 7 minutes. This step is where we build that deep, savory base, so take your time! Remove the browned beef and set it aside for now.

Step 2: Sauté the Aromatics

Without cleaning out your pot (that leftover fond adds incredible flavor), toss in the diced onion. Give it about 3 minutes to soften and turn translucent, stirring often. Next, add the garlic, carrots, and celery. These veggies are the starting point for all that comforting aroma wafting from your kitchen, so let them mingle and cook gently for around 5 minutes.

Step 3: Simmer It All Together

Return the browned beef to the pot, then tip in the chopped zucchini, green beans, diced tomatoes with their juices, and beef broth. Sprinkle in the dried thyme and oregano, and add the bay leaf. Stir well, then turn the heat up and bring the soup to a bubbling boil. Once it starts to roll, lower the heat and let everything simmer gently—uncovered!—for 45 minutes. The beef will turn wonderfully tender, and the veggies will soften and release their flavors.

Step 4: Add the Noodles

Once the soup is nearly done, stir in the egg noodles. Let them cook uncovered for 8 to 10 minutes so they’re just tender. The noodles will soak up the rich broth and pull everything together into a supremely cozy, slurpable dish.

Step 5: Finish and Serve

Fish out the bay leaf and discard it. Give your Vegetable Beef Noodle Soup Recipe a big stir, then shower in the chopped fresh parsley. Taste and adjust the seasoning with a pinch more salt and pepper if needed. Serve hot, and get ready for a round of happy faces around your table.

How to Serve Vegetable Beef Noodle Soup Recipe

Garnishes

Top off each steaming bowl with an extra sprinkle of fresh parsley for extra color and a herbal lift. For even more flair, try a tiny grating of parmesan or a smattering of cracked black pepper—you can even add a squeeze of lemon for zest and brightness.

Side Dishes

Nothing goes better with this Vegetable Beef Noodle Soup Recipe than a slice or two of crusty artisan bread. A rustic sourdough or a chewy baguette is ideal for dunking. If you want to round out the meal, add a crisp green salad tossed in a tart vinaigrette, or serve some roasted root vegetables on the side for a full, hearty spread.

Creative Ways to Present

Try ladling the soup into big, colorful mugs for an informal gathering, or serve it in small bowls as a cozy starter. For extra fun, place bowls of garnishes at the table—like extra chopped herbs, shredded cheese, or chili flakes—so everyone can customize their own bowl of Vegetable Beef Noodle Soup Recipe.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then pour into airtight containers. It will keep well in the fridge for up to 4 days—and the flavor actually deepens overnight, making leftovers simply irresistible!

Freezing

If you want to make this Vegetable Beef Noodle Soup Recipe ahead, skip adding the egg noodles when you freeze it (they can soak up too much broth and get mushy). Ladle the cooled, noodle-free soup into freezer-safe containers and store for up to 3 months. When ready to enjoy, thaw overnight in the fridge, reheat, and then add freshly cooked noodles.

Reheating

Warm the soup gently over medium heat in a saucepan, stirring often so it heats evenly. If the noodles have soaked up a lot of the liquid, just add a splash more beef broth or water before serving. Soup can also be microwaved in short bursts, stirring every minute until hot.

FAQs

Can I use a different type Soup

Absolutely! While egg noodles are classic in a Vegetable Beef Noodle Soup Recipe, you can substitute with rotini, fusilli, or even whole wheat pasta for extra fiber—just keep an eye on cooking times so your pasta stays perfectly tender.

What beef cut works best for this soup?

Beef stew meat is affordable, hearty, and becomes melt-in-your-mouth tender as it simmers. You can also use chuck roast, or even leftover roast beef in a pinch for weeknight shortcuts.

How do I make this recipe gluten-free?

It’s simple to adapt: just use your favorite gluten-free noodles. Everything else in this Vegetable Beef Noodle Soup Recipe is naturally gluten-free, so everyone at the table can enjoy a bowl.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté the aromatics as written, then transfer everything (except the noodles and parsley) to your slow cooker. Cook on low for 6 to 8 hours. Add the noodles in the last 30 minutes, then finish with fresh parsley before serving.

Do the vegetables have to be exact, or can I swap in others?

Feel free to get creative—this soup is wonderfully flexible! Swap in bell peppers, peas, or even a handful of spinach at the end. Use what’s in season or what you have on hand, and your Vegetable Beef Noodle Soup Recipe will turn out delicious every time.

Final Thoughts

Every home cook needs a reliable, crowd-pleasing soup, and this Vegetable Beef Noodle Soup Recipe is truly one to treasure. It’s hearty, wholesome, endlessly adaptable, and just plain soul-soothing. Gather your favorite people, simmer up a big pot, and watch this classic become a regular request at your table!

Vegetable Beef Noodle Soup Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty Vegetable Beef Noodle Soup that is perfect for a cozy meal. This homemade soup is packed with tender beef, a variety of vegetables, and flavorful herbs.

Ingredients

Scale

Beef:

1 tablespoon olive oil
1 lb beef stew meat, cut into small chunks
1 teaspoon salt
1/2 teaspoon black pepper

Soup:

1 yellow onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 zucchini, chopped
1 cup green beans, trimmed and cut
1 (14.5 oz) can diced tomatoes, with juice
6 cups beef broth
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 cups egg noodles, uncooked
2 tablespoons fresh parsley, chopped

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Instructions

Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then brown on all sides, about 5–7 minutes. Remove beef and set aside.
Sauté Vegetables: In the same pot, add onion and sauté for 3 minutes until softened. Add garlic, carrots, and celery, and cook for another 5 minutes.
Cook Soup: Return the beef to the pot along with zucchini, green beans, diced tomatoes, beef broth, thyme, oregano, and bay leaf. Bring to a boil, then simmer for 45 minutes. Stir in egg noodles and cook for 8–10 minutes until tender.
Finish and Serve: Discard bay leaf. Stir in fresh parsley and adjust seasoning. Serve hot.