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
Scale
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.
