Hearty Beef Vegetable Soup with Noodles
Warm up any day with this hearty beef vegetable soup with noodles—a comforting, flavor-packed recipe that's perfect for the whole family. Featuring tender chunks of seared beef, a medley of fresh vegetables like carrots, celery, potatoes, and green beans, and a rich tomato-infused broth seasoned with thyme and oregano, this soup is a one-pot wonder full of nourishment and hearty goodness. Cooked egg noodles are added just before serving, lending a satisfying, slurp-worthy texture to every bite. With a cook time of just over an hour, this cozy soup is perfect for meal prep or a lively weeknight dinner. Garnish with a sprinkle of fresh parsley for a vibrant finish, and enjoy this wholesome soup that’s as filling as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Beef stew meat (cubed)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 medium Yellow onion (diced)
- 2 medium Carrots (peeled and sliced)
- 2 medium Celery stalks (sliced)
- 3 cloves Garlic (minced)
- 8 cups Beef broth
- 15 ounces Diced tomatoes (canned, with juice)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 2 medium Potatoes (peeled and diced)
- 1 cup Green beans (trimmed and cut into 1-inch pieces)
- 2 cups Egg noodles
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the beef to the pot and sear on all sides until browned. Remove the beef from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the beef to the pot, then pour in the beef broth, diced tomatoes (with their juice), and tomato paste. Stir to combine.
Add the thyme and oregano to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 45 minutes, stirring occasionally.
Add the diced potatoes and green beans to the pot. Simmer for another 30 minutes until the vegetables are tender.
In a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.
Once the soup is done simmering, taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, topped with a portion of cooked egg noodles and garnished with fresh parsley.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
