Description
A hearty and comforting beef vegetable noodle soup filled with tender beef, mixed vegetables, and egg noodles simmered in a savory broth.
Ingredients
Units
Scale
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add beef and cook until browned on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant and translucent, about 3-4 minutes.
- Add carrots, celery, and green beans. Cook for 5-6 minutes, stirring occasionally.
- Return the beef to the pot and add diced tomatoes, beef broth, thyme, and basil. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until beef is tender.
- Add corn, peas, and egg noodles. Simmer for an additional 10-12 minutes, or until noodles are tender.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- Use chuck roast or stew meat for tender results.
- Frozen mixed vegetables can be used for convenience.
- Leftovers store well and taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
