Absolutely! Here’s a hearty and comforting Vegetable Beef Noodle Soup recipe — perfect for a cozy meal 🍲🥩🥕.
Vegetable Beef Noodle Soup
Ingredients (Serves 4–6)
- 1 lb (450 g) beef stew meat or chuck, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup green beans, chopped (optional)
- 1 cup frozen peas
- 6 cups beef broth (or a mix of broth and water)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper, to taste
- 6–8 oz (170–225 g) egg noodles or any pasta of choice
Instructions
1. Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef pieces and cook until browned on all sides. Remove and set aside.
2. Sauté Aromatics & Vegetables
- In the same pot, add onion, garlic, carrots, and celery.
- Sauté 3–4 minutes until slightly softened.
3. Add Broth & Seasonings
- Return beef to the pot.
- Pour in beef broth, add thyme, parsley, bay leaf, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cover and simmer 45 minutes to 1 hour, until beef is tender.
4. Add Noodles & Remaining Veggies
- Add egg noodles and green beans (if using).
- Cook 6–8 minutes, or until noodles are tender.
- Stir in frozen peas and cook another 2 minutes.
5. Adjust Seasonings & Serve
- Taste and adjust salt and pepper.
- Remove bay leaf before serving.
- Serve hot with crusty bread.
Tips & Variations
- Faster version: Use thinly sliced beef and cook noodles separately, adding them to bowls when serving.
- Vegetarian swap: Replace beef with mushrooms and use vegetable broth.
- Extra flavor: Add a splash of Worcestershire sauce or soy sauce for depth.
- Slow cooker version: Brown beef and veggies, then simmer in slow cooker on low for 6–7 hours before adding noodles in the last 30 minutes.
If you want, I can also give a “super quick 30-minute Vegetable Beef Noodle Soup” recipe that’s ready for dinner fast but still rich and flavorful.
Do you want me to do that?
