Beef Vegetable Noodle Soup

hearty and comforting dish, Beef Vegetable Noodle Soup combines tender beef, a medley of vegetables, and flavorful broth with satisfying noodles. Perfect for chilly days or when you crave a nourishing meal, this soup is both delicious and fulfilling.

Why You’ll Love This Recipe

• Hearty and Filling: Packed with protein-rich beef and a variety of vegetables, this soup is a complete meal in a bowl.
• Flavorful Broth: Slow-simmered to extract deep flavors, the broth is both rich and savory.
• Versatile: Easily adaptable to include your favorite vegetables or noodles.
• Make-Ahead Friendly: Tastes even better the next day, making it ideal for meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef stew meat, cut into bite-sized pieces
• Olive oil
• Onion, diced
• Garlic, minced
• Carrots, sliced
• Celery, sliced
• Diced tomatoes (canned or fresh)
• Beef broth
• Bay leaf
• Dried thyme
• Dried rosemary
• Salt and pepper, to taste
• Egg noodles or pasta of choice
• Fresh parsley, chopped (for garnish)

Directions

1. Sear the Beef: In a large pot, heat olive oil over medium-high heat. Add beef pieces and sear until browned on all sides. Remove and set aside.
2. Sauté Vegetables: In the same pot, add a bit more oil if needed. Sauté diced onions, carrots, and celery until softened. Add minced garlic and cook for another minute.
3. Deglaze and Simmer: Return the beef to the pot. Add diced tomatoes, beef broth, bay leaf, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
4. Cook Noodles: In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
5. Combine and Serve: Remove the bay leaf from the soup. Adjust seasoning if necessary. To serve, place a portion of noodles in a bowl and ladle the soup over them. Garnish with chopped fresh parsley.

Servings and Timing

• Servings: Approximately 6 servings
• Preparation Time: 20 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 20 minutes

Variations

• Vegetable Choices: Add or substitute vegetables like green beans, peas, or corn for variety.
• Noodle Options: Use whole wheat pasta, rice noodles, or gluten-free alternatives based on dietary preferences.
• Spice It Up: Incorporate red pepper flakes or a dash of hot sauce for added heat.
• Herb Infusion: Experiment with herbs like basil or oregano for a different flavor profile.

Storage/Reheating

• Refrigeration: Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
• Freezing: Freeze the soup without noodles for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm the soup on the stovetop over medium heat until hot. Cook fresh noodles separately and add them to the reheated soup before serving.

FAQs

How can I prevent the noodles from becoming mushy?

Cook the noodles separately and add them to individual servings just before eating. This prevents them from absorbing too much broth and becoming overcooked.

Can I use a slow cooker for this recipe?

Yes, after searing the beef and sautéing the vegetables, transfer all ingredients (except noodles) to a slow cooker and cook on low for 6-8 hours. Cook noodles separately and add before serving.

What cuts of beef are best for this soup?

Chuck roast or stew meat are ideal due to their marbling, which becomes tender and flavorful when slow-cooked.

Is it possible to make this soup vegetarian?

Absolutely. Omit the beef and use vegetable broth. Add hearty vegetables like mushrooms or beans for added protein and texture.

Can I add potatoes to this soup?

Yes, diced potatoes can be added during the simmering stage. They will add extra heartiness to the soup.

How do I thicken the soup if desired?

For a thicker consistency, mix a tablespoon of cornstarch with cold water and stir it into the simmering soup until it reaches the desired thickness.

Are there low-sodium options for this recipe?

Use low-sodium beef broth and adjust salt to taste. This allows better control over the soup’s sodium content.

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used. Typically, use three times the amount of fresh herbs compared to dried ones. Add them towards the end of cooking for maximum flavor.

What’s the best way to freeze this soup?

Freeze the soup without noodles in airtight containers, leaving some space for expansion. Label with the date and use within 3 months for best quality.

How can I add more flavor to the broth?

Consider adding a splash of Worcestershire sauce, soy sauce, or a parmesan rind during simmering to enhance the umami flavor of the broth.

Conclusion

Beef Vegetable Noodle Soup is a timeless classic that offers warmth and nourishment in every spoonful. Its versatility allows for customization to suit various tastes and dietary needs. Whether enjoyed fresh or as leftovers, this soup is sure to become a staple in your culinary repertoire.

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