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
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.
Notes
- For a heartier soup, add a diced potato or substitute egg noodles with whole wheat pasta.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg
