Vegetarian Hearty Beef Noodle Soup
Warm up with a comforting bowl of Vegetarian Hearty Beef Noodle Soup—a plant-based twist on the classic beef noodle soup that’s packed with savory flavor and wholesome ingredients. This satisfying recipe combines tender egg noodles, hearty plant-based ground meat, and a medley of fresh vegetables like carrots, celery, and mushrooms, simmered in a rich vegetable broth seasoned with soy sauce, tomato paste, and fragrant herbs like thyme and rosemary. Baby spinach adds a vibrant touch, while fresh parsley offers a burst of freshness in every bite. Ready in under an hour, this meat-free soup is perfect for cozy weeknight dinners or feeding a crowd, offering all the nostalgic goodness without the beef. Whether you're vegetarian or just looking to try something new, this recipe is a flavorful masterpiece. Keywords: vegetarian beef noodle soup, plant-based soup recipe, hearty noodle soup, vegetable broth soup, meatless comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, sliced
- 2 stalks celery stalks, chopped
- 3 cloves garlic, minced
- 12 ounces plant-based ground meat
- 8 ounces mushrooms, sliced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 ounces egg noodles
- 4 cups baby spinach
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and chopped celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the plant-based ground meat and sliced mushrooms to the pot. Cook until the plant-based meat is browned and the mushrooms are tender, about 5-7 minutes.
Pour in the vegetable broth and add the soy sauce, tomato paste, dried thyme, dried rosemary, and bay leaf. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes.
Add the egg noodles to the pot and continue to simmer uncovered until the noodles are cooked through, approximately 8-10 minutes.
Stir in the baby spinach and cook for an additional 2-3 minutes, until the spinach wilts.
Season the soup with salt and pepper to taste.
Remove the bay leaf before serving.
Garnish each bowl with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.9 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 949 mg | 20% | |
*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.
