High Protein Hearty Beef Noodle Soup
Warm up with this High Protein Hearty Beef Noodle Soup, a nourishing and flavorful one-pot wonder perfect for chilly nights or post-workout meals. Packed with tender chunks of beef, wholesome egg noodles, and a vibrant medley of onion, carrots, celery, and garlic simmered in a rich, low-sodium beef broth, this soup delivers both comfort and nutrition. Enhanced with canned tomatoes, aromatic thyme, and a hint of pepper, every spoonful bursts with savory goodness. With just 20 minutes of prep and a slow simmer for unbeatable tenderness, the recipe is as simple as it is soul-satisfying. Garnish with fresh parsley for a bright finishing touch and enjoy this protein-rich, hearty dish that serves up to six! Perfect for those seeking a healthy, comforting beef noodle soup recipe.
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Recipe Information
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 cups beef broth, low sodium
- 14.5 ounces diced tomatoes, canned
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the beef cubes in batches and brown them on all sides, about 5 minutes per batch. Remove the beef and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, sliced carrots, and celery.
Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
Add the minced garlic and cook for another 1 minute until fragrant.
Return the browned beef to the pot and pour in the beef broth and diced tomatoes.
Stir in the bay leaf, dried thyme, black pepper, and salt.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for about 60 minutes until the beef becomes tender.
After an hour, remove the bay leaf and add the egg noodles to the soup.
Continue to simmer, uncovered, for 8-10 minutes until the noodles are cooked al dente.
Adjust seasoning with more salt and pepper if desired.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4439 mg | 193% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 22.8 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4114 mg | 88% | |
*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.
