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
Scale
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.
