If you have ever wanted a warm, comforting bowl that combines hearty meat, tender noodles, and vibrant vegetables all in one pot, this Vegetable Beef Noodle Soup Recipe is an absolute must-try. It’s the kind of soup that feels like a big, cozy hug on a chilly day. The rich flavors of the lean ground beef mix perfectly with the sweetness of tomatoes and the earthiness of herbs, while the egg noodles add that satisfying, slurp-worthy touch. Every spoonful brings a wonderful balance of textures and tastes that will make you want to come back for seconds and thirds.
Ingredients You’ll Need
This Vegetable Beef Noodle Soup Recipe is surprisingly simple to make, and the ingredients are everyday kitchen staples that come together beautifully. Each component plays a key role, whether it’s giving depth to the broth, adding freshness, or creating the irresistible chew of noodles.
- 1 lb lean ground beef: Use lean beef for hearty protein without extra fat that can cloud the broth.
- 1 small onion, finely diced: Adds natural sweetness and aroma to the soup base.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing all the other flavors.
- ½ teaspoon black pepper: Adds a gentle, warm spice to keep the soup lively.
- 1 (15 oz) can Italian-style stewed tomatoes: Provides a rich, slightly chunky tomato base full of flavor.
- 2 (15 oz) cans beef broth: The liquid foundation for the soup that brings savory depth.
- 1 (15 oz) can petite diced tomatoes, undrained: Adds vibrant color and bursts of tomato goodness.
- 1 (15 oz) can mixed vegetables, drained: A quick and easy way to incorporate a variety of veggies for nutrition and texture.
- 1 teaspoon dried basil: Infuses a fragrant, slightly sweet herbal note.
- 1 teaspoon dried parsley: Offers a mild, fresh flavor and brightens the soup’s profile.
- 1 ½ cups uncooked egg noodles: These tender noodles finish the soup with perfectly chewy bites.
How to Make Vegetable Beef Noodle Soup Recipe
Step 1: Brown Beef and Sauté Onions
Start your soup journey by browning the lean ground beef and sautéing the diced onion in a large soup pot over medium-high heat. Season with kosher salt and black pepper at this stage. Crumble the beef as it cooks so it breaks into small, tender pieces. Once the meat is fully cooked and no longer pink, drain off any excess grease. This step builds the savory backbone of your soup.
Step 2: Blend and Add Tomatoes
Next, pour the Italian-style stewed tomatoes into a blender and pulse until smooth but still slightly chunky. Adding this blended tomato mixture to the cooked beef infuses the soup with a rich, tangy base that complements the hearty meat perfectly. It’s the flavor punch that will have your kitchen smelling amazing.
Step 3: Add Remaining Ingredients
Pour in the beef broth, petite diced tomatoes with their juices, and the drained mixed vegetables. Sprinkle the dried basil and parsley over the top. Stir everything together, then bring the entire pot to a gentle boil. This is where all the flavors start to meld beautifully.
Step 4: Cook Noodles
Once your soup comes to a boil, stir in the uncooked egg noodles. Cover the pot with a lid, reduce the heat to low, and let everything simmer gently for 12 to 15 minutes. During this time, the noodles absorb the savory broth and become tender without turning mushy, perfect for slurping!
How to Serve Vegetable Beef Noodle Soup Recipe
Garnishes
The right garnishes can elevate your bowl of Vegetable Beef Noodle Soup Recipe from simple to spectacular. Fresh chopped parsley or a sprinkle of grated Parmesan adds an herbaceous, salty finish. A squeeze of lemon juice can brighten flavors, while a swirl of sour cream or a dollop of Greek yogurt adds creamy richness for those extra cozy vibes.
Side Dishes
This soup is hearty enough to be a meal on its own, but pairing it with crusty bread, garlic knots, or a fresh green salad makes it even more satisfying. The bread is perfect for dipping and soaking up every last bit of that delicious broth, turning each bite into a warm, comforting experience.
Creative Ways to Present
For a fun twist, serve this Vegetable Beef Noodle Soup Recipe in mini bread bowls or rustic stoneware mugs for a charming presentation. You can also top the soup with crispy fried onions or crushed crackers to add crunch. Serving with a side of pickled vegetables adds a tangy contrast that will delight your taste buds.
Make Ahead and Storage
Storing Leftovers
Leftover soup is a real treat because the flavors deepen after sitting overnight. Store any leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days. Make sure to cool the soup completely before refrigerating to keep it fresh.
Freezing
This Vegetable Beef Noodle Soup Recipe freezes beautifully, making it a perfect meal prep option. However, to avoid gummy noodles, consider freezing the soup without the noodles and adding freshly cooked ones when reheating. Store the soup in freezer-safe containers for up to 3 months.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent the noodles from sticking and to warm everything evenly. If you froze it without noodles, add freshly cooked egg noodles right before serving for the best texture and taste.
FAQs
Can I use ground turkey instead of beef in this recipe?
Absolutely! Ground turkey is a great lean alternative and will still provide plenty of protein and flavor. Just brown it the same way as the beef, keeping in mind it might cook a bit faster.
Is it possible to make this soup vegetarian?
Yes, you can swap the ground beef for plant-based protein like lentils or crumbled tofu and use vegetable broth instead of beef broth. The combination of tomatoes and mixed vegetables will still make the soup hearty and delicious.
What type of noodles work best in Vegetable Beef Noodle Soup Recipe?
Egg noodles are traditional and cook nicely in the broth while holding their texture. However, you can experiment with other small pasta shapes like rotini or small shells if you prefer.
Can I prepare this soup in a slow cooker?
You can! Brown the beef and onions first, then combine all ingredients except the noodles in your slow cooker. Cook on low for 6-8 hours. Add the noodles during the last 20-30 minutes to prevent overcooking.
How can I make this soup spicier?
Try adding crushed red pepper flakes or a dash of hot sauce while cooking. Fresh chopped jalapeños or a spoonful of chili paste can also add a nice kick without overpowering the other flavors.
Final Thoughts
I truly hope you give this Vegetable Beef Noodle Soup Recipe a try because it’s one of those soul-satisfying dishes that’s easy to make and even easier to fall in love with. It’s perfect for weeknight dinners, meal prep, or anytime you need a bowl of warmth and comfort. Cozy up with a spoonful and enjoy every richly flavored bite!
Print
Vegetable Beef Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Vegetable Beef Noodle Soup combines lean ground beef, a medley of vegetables, and tender egg noodles in a flavorful broth. Perfect for a comforting meal, this recipe can be made in just 30 minutes and yields six generous servings of wholesome, delicious soup.
Ingredients
Meat and Vegetables
- 1 lb lean ground beef
- 1 small onion, finely diced
- 1 (15 oz) can Italian-style stewed tomatoes
- 1 (15 oz) can petite diced tomatoes, undrained
- 1 (15 oz) can mixed vegetables, drained
Liquids and Seasonings
- 2 (15 oz) cans beef broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Pasta
- 1 ½ cups uncooked egg noodles
Instructions
- Brown Beef and Sauté Onions: In a large soup pot over medium-high heat, cook the ground beef, diced onion, kosher salt, and black pepper. Break up the beef as it cooks until it is no longer pink. Drain excess grease from the pot.
- Blend and Add Tomatoes: Pour the Italian-style stewed tomatoes into a blender and blend until smooth. Add this blended tomato mixture to the cooked beef in the soup pot.
- Add Remaining Ingredients: Pour in the beef broth, petite diced tomatoes (with liquid), and drained mixed vegetables. Stir in dried basil and dried parsley. Bring the soup to a boil over medium-high heat.
- Cook Noodles: Once boiling, stir in the uncooked egg noodles. Cover the pot with a lid, reduce the heat to low, and simmer for 12 to 15 minutes until the noodles are tender and the flavors have melded.
Notes
- Use lean ground beef to reduce fat content without sacrificing flavor.
- Draining the grease after browning the beef keeps the soup from becoming greasy.
- Blending the stewed tomatoes creates a smoother texture and richer tomato flavor.
- Adjust seasoning to taste before serving.
- Egg noodles can be substituted with any pasta of your choice.
