If you’re looking for a soul-warming meal that combines hearty flavors with comforting textures, this Vegetable Beef Noodle Soup Recipe is your new best friend. Imagine tender ground beef mingling with vibrant mixed vegetables and perfectly cooked egg noodles, all swimming in a rich, savory broth that feels like a warm hug on a chilly day. Whether you need an easy weeknight dinner or something to impress your loved ones with minimal fuss, this recipe delivers big on taste and satisfaction every single time.
Ingredients You’ll Need
Every ingredient in this Vegetable Beef Noodle Soup Recipe plays a starring role, each bringing its own unique texture, taste, or color. From the lean ground beef adding savory depth to the fresh herbs brightening up the soup, these simple staples create something truly special.
- 1 lb lean ground beef: Provides hearty, rich flavor and protein for a satisfying base.
- 1 small onion, finely diced: Adds a subtle sweetness and aromatic depth when sautéed.
- 1 teaspoon kosher salt: Enhances all the flavors without overwhelming them.
- ½ teaspoon black pepper: Brings a gentle heat and peppery warmth.
- 1 (15 oz) can Italian-style stewed tomatoes: Offers a robust, slightly tangy tomato foundation.
- 2 (15 oz) cans beef broth: Infuses the soup with savory richness and depth.
- 1 (15 oz) can petite diced tomatoes, undrained: Adds fresh bursts of juiciness and texture.
- 1 (15 oz) can mixed vegetables, drained: Brings color, nutrition, and a medley of textures.
- 1 teaspoon dried basil: Introduces fragrant herbal notes that enhance the tomato flavors.
- 1 teaspoon dried parsley: Adds a refreshing, clean finish to balance the hearty soup.
- 1 ½ cups uncooked egg noodles: Provides soft, tender noodles that soak up all the delicious broth.
How to Make Vegetable Beef Noodle Soup Recipe
Step 1: Brown the Beef and Sauté Onions
Start by heating a large soup pot over medium-high and adding the lean ground beef, finely diced onion, kosher salt, and black pepper. As the beef cooks, break it apart with your spoon or spatula to achieve a nice crumbly texture. Once there are no longer any pink spots, carefully drain any excess grease to keep the soup from becoming too oily.
Step 2: Blend and Add the Stewed Tomatoes
For a smoother, homogenous tomato base, pop the can of Italian-style stewed tomatoes into a blender and pulse a few times until lightly pureed. Pour this vibrant mixture right into your soup pot with the cooked beef. This step adds a luscious, tangy layer that melds beautifully with the meat.
Step 3: Add Broth, Diced Tomatoes, Vegetables, and Herbs
Next, pour in the two cans of beef broth and the undrained petite diced tomatoes. Stir in the drained mixed vegetables for pops of color and nutrition, then sprinkle in the dried basil and parsley. Bring this hearty mixture up to a rolling boil, letting all those flavors start to marry and create a savory symphony.
Step 4: Cook the Egg Noodles
Once boiling, stir in the uncooked egg noodles so that they absorb the rich broth as they cook. Cover your pot with a lid and turn the heat to low. Let the soup simmer gently for 12 to 15 minutes, or until the noodles are tender but still hold their shape—perfect for slurping and savoring.
How to Serve Vegetable Beef Noodle Soup Recipe
Garnishes
Giving your soup a personal flourish can elevate it from everyday to extraordinary. Fresh chopped parsley or a sprinkle of grated Parmesan cheese adds brightness and complexity. A few dashes of cracked black pepper or a drizzle of extra virgin olive oil can also make each spoonful feel like a little celebration.
Side Dishes
Serve this vegetable beef noodle soup alongside crusty bread or toasted garlic baguette slices to soak up every last drop of that delicious broth. A fresh green salad with a light vinaigrette can add a refreshing contrast and balance the richness, making your meal truly well-rounded.
Creative Ways to Present
For a fun twist, serve the soup in bread bowls for an interactive, cozy experience. Alternatively, ladle it into clear glass mugs to show off the colorful layers of beef, vegetables, and noodles—perfect for casual gatherings or family dinners where presentation sparks excitement.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer any leftover Vegetable Beef Noodle Soup Recipe to an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days, making it a perfect quick meal for busy days.
Freezing
You can freeze this soup for longer storage, but to avoid the egg noodles becoming mushy, consider storing them separately and adding fresh cooked noodles when reheating. Freeze the soup in well-sealed containers for up to 3 months to enjoy anytime you crave a comforting bowl.
Reheating
Reheat leftover soup gently in a saucepan over medium-low heat, stirring occasionally. If you stored noodles separately, add freshly cooked noodles just before serving to keep their texture delightfully tender yet firm.
FAQs
Can I use beef stew meat instead of ground beef?
Absolutely! Beef stew meat works wonderfully if you prefer chunkier beef pieces in your soup. Just brown the cubes well before adding your other ingredients, and adjust cooking time so the meat becomes tender.
Is it possible to make this soup gluten-free?
Yes! Simply swap out regular egg noodles for gluten-free pasta or rice noodles, making sure to adjust cooking times accordingly. The rest of the ingredients are naturally gluten-free.
Can I use fresh vegetables instead of canned mixed vegetables?
Definitely! Fresh veggies like carrots, peas, corn, and green beans add a lovely texture and freshness. Just add them a bit earlier in the cooking process to ensure they cook through properly.
How spicy is this Vegetable Beef Noodle Soup Recipe?
This soup is designed to be mild and comforting, but you can easily add a pinch of red pepper flakes or a dash of hot sauce if you like a bit of heat to awaken your taste buds.
Can I make this soup in a slow cooker?
You sure can! Brown the beef and onions first, then add everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add noodles toward the last 30 minutes to avoid overcooking.
Final Thoughts
There is nothing quite like a warm bowl of homemade soup to soothe the soul, and this Vegetable Beef Noodle Soup Recipe is just the ticket. Easy to prepare, packed with flavor, and endlessly comforting, it’s a recipe worth returning to again and again. So grab your ingredients, gather your loved ones, and get ready to enjoy every satisfying spoonful!
Print
Vegetable Beef Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Vegetable Beef Noodle Soup featuring lean ground beef, a medley of vegetables, and tender egg noodles simmered in a flavorful tomato and beef broth base. Perfect for a cozy meal that comes together quickly on the stovetop.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 small onion, finely diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (15 oz) can Italian-style stewed tomatoes
- 2 (15 oz) cans beef broth
- 1 (15 oz) can petite diced tomatoes, undrained
- 1 (15 oz) can mixed vegetables, drained
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 ½ cups uncooked egg noodles
Instructions
- Brown the beef and onion: In a large soup pot over medium-high heat, brown the ground beef with the finely diced onion, kosher salt, and black pepper. Use a spoon to crumble the beef as it cooks evenly. Once the beef has lost its pink color, drain the excess grease to keep the soup light.
- Blend stewed tomatoes: Pour the Italian-style stewed tomatoes into a blender and blend until smooth. Add this blended tomato mixture to the pot with the cooked beef to enhance the soup’s texture and flavor.
- Add broth and vegetables: Pour in the beef broth, the can of petite diced tomatoes (undrained), and drained mixed vegetables. Stir in dried basil and dried parsley for herbal depth, then bring the mixture to a boil over medium-high heat.
- Cook noodles and simmer: Once the soup is boiling, stir in the uncooked egg noodles. Cover the pot with a lid, reduce the heat to low, and let the soup simmer for 12-15 minutes until the noodles are tender and the flavors meld beautifully.
Notes
- Use lean ground beef to reduce fat content and keep the soup healthier.
- Blending the stewed tomatoes creates a thicker, smoother broth base.
- Drain the mixed vegetables well to avoid watery soup.
- Adjust seasoning with additional salt and pepper to taste after cooking.
- For a vegetarian version, substitute ground beef and beef broth with plant-based alternatives.
