Description
Hearty vegetable beef noodle soup delivers comfort in a bowl, blending tender meat, garden-fresh vegetables, and rich broth. Warming spices and perfectly cooked noodles invite you to savor each spoonful of this classic, soul-satisfying meal.
Ingredients
Scale
Main Proteins:
- 1 lb (450g) beef stew meat, cut into small pieces
Vegetables and Aromatics:
- 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 ounces) diced tomatoes
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
Seasonings, Liquids, and Pasta:
- 1 tablespoon olive oil
- 6 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups egg noodles or any pasta of your choice
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare a large pot or Dutch oven and heat olive oil over medium-high temperature until shimmering. Sear beef stew meat thoroughly, rotating to achieve a deep golden-brown crust on all surfaces. Transfer browned meat to a separate plate.
- In the same pot with residual meat drippings, introduce diced onions, carrots, and celery. Sauté for approximately 5 minutes until vegetables soften and develop slight translucency. Incorporate minced garlic and cook for an additional minute to release aromatic flavors.
- Reintroduce browned beef to the vegetable mixture. Pour in diced tomatoes with their natural juices, beef broth, water, and dried herbs including thyme, basil, and oregano. Season with salt and pepper. Stir ingredients comprehensively and increase heat until mixture reaches a rolling boil.
- Reduce heat to low, cover pot, and allow soup to gently simmer for 45 minutes. This slow-cooking process tenderizes meat and allows flavors to meld harmoniously.
- Introduce diced potatoes, green beans, corn, and peas into the simmering liquid. Continue cooking for 15-20 minutes until potatoes reach desired tenderness and vegetables are perfectly cooked.
- Simultaneously, prepare egg noodles or pasta in a separate pot according to package instructions. Drain noodles once they reach al dente consistency.
- Fold cooked noodles into soup, ensuring even distribution. Taste and adjust seasoning as needed. Serve hot, garnishing with fresh parsley for an elegant finish.
Notes
- Tenderize beef by choosing cuts with marbling like chuck or round, which break down beautifully during slow cooking.
- Control salt levels by using low-sodium broth and gradually adding seasoning, allowing you to customize flavor intensity.
- Make the soup gluten-free by substituting egg noodles with zucchini noodles, rice noodles, or quinoa for dietary flexibility.
- Boost nutritional value by adding extra vegetables like spinach, kale, or butternut squash, increasing vitamins and fiber content.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 70 mg