Description
This comforting Vegetable Beef Noodle Soup is the ultimate cozy meal, featuring tender beef, hearty vegetables, and slurp-worthy noodles in a savory broth. Perfect for chilly nights or feeding a crowd, this easy one-pot meal is sure to satisfy your cravings for warmth and flavor.
Ingredients
1 lb beef stew meat or cubed beef
1 small onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 cup green beans, chopped
2 bay leaves
6 cups vegetable broth (low sodium)
2 cups egg noodles
1 cup frozen peas
Salt and pepper to taste
Crushed red pepper flakes (optional)
Fresh herbs for garnish (optional)
Instructions
- Cook the Aromatics: In a large pot or Dutch oven, heat a small amount of olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- Brown the Beef: Add beef cubes to the pot and cook until browned on all sides, about 8 minutes. This enhances the flavor of the soup.
- Add Vegetables and Broth: Stir in sliced carrots, chopped celery, green beans, and bay leaves. Pour in vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, allowing the beef to tenderize and the flavors to meld.
- Cook the Noodles and Peas: Add the egg noodles and frozen peas. Continue to simmer for another 10 minutes, or until the noodles are tender.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper. If desired, sprinkle in red pepper flakes for extra heat. Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh herbs.
Notes
-
For a spicy kick, increase the red pepper flakes or add a diced jalapeño during the sautéing step.
-
To make it dairy-free, omit any dairy-based ingredients and use a plant-based sausage or protein.
-
You can add extra veggies like corn, parsnips, or peas for variation.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
