Table of Contents
- Welcome to the Ultimate Comfort Food
- Why This Soup Deserves a Spot on Your Menu
- More Than Just a Dinner: A Staple Recipe for Every Kitchen
- Tips for Customizing Your Perfect Bowl
- The Simple Magic of a One-Pot Meal
- Bringing Family Together, One Bowl at a Time
- Let’s Get Cooking!
- The Full Recipe: Mom’s Hearty Vegetable Beef Noodle Soup
- Notes & Tips for the Best Results
Key Takeaways
This hearty vegetable beef noodle soup is the quintessential easy dinner recipe, transforming simple ingredients into a nourishing, crowd-pleasing meal. It comes together in one pot, requires minimal hands-on time, and is endlessly adaptable with whatever veggies or pasta you have on hand. Perfect for busy weeknights, chilly evenings, or meal prep, it delivers maximum comfort and flavor with minimal fuss.
Welcome to the Ultimate Comfort Food
Hello, I’m Betty from Betty Cooks. There’s something truly special about a bowl of homemade soup that fills the kitchen with its inviting aroma and warms you from the inside out. For me, that magic is captured in a classic vegetable beef noodle soup. This isn’t just any soup; it’s a hug in a bowl, a reliable friend on a busy night, and a timeless recipe passed down and perfected for today’s kitchen. This particular vegetable beef noodle soup recipe is one I turn to again and again because it perfectly balances simplicity with soul-satisfying flavor.
Why This Soup Deserves a Spot on Your Menu
In a world of complicated recipes, this nourishing beef and vegetable soup stands out for its straightforward approach. We’re talking about tender beef, a rainbow of garden vegetables, and comforting egg noodles, all simmering together in a rich, savory broth. What makes it a true winner for an easy dinner is its forgiving nature and one-pot simplicity. From browning the meat to serving, everything happens in a single Dutch oven, meaning more flavor and far less cleanup. It’s the kind of meal that feels like you spent all day in the kitchen, but in reality, it’s ready to serve in well under an hour.
More Than Just a Dinner: A Staple Recipe for Every Kitchen
This recipe is more than a meal; it’s a foundational template for delicious, healthy dinners. The beauty of a good beef and noodle soup lies in its versatility. The core formula is simple, allowing you to adapt it based on what’s in your pantry or fridge. Out of egg noodles? Small pasta shells or ditalini work beautifully. Want to pack in more greens? A handful of spinach stirred in at the end is perfection. This adaptability makes it an invaluable tool for reducing food waste and creating a meal that your whole family will love.
Tips for Customizing Your Perfect Bowl
Making this soup your own is half the fun! Here are a few of my favorite twists: For a richer broth, use a combination of beef and chicken stock. To add a depth of umami, stir in a tablespoon of tomato paste when sautéing the vegetables. If you’re using ground beef and want a chunkier texture, try substituting it with cubed stew meat for a more traditional feel. Don’t be afraid to raid your freezer—a cup of frozen mixed vegetables can stand in for fresh carrots and celery in a pinch, making this one of the best quick and easy recipes for a last-minute dinner solution.
The Simple Magic of a One-Pot Meal
As a busy home cook, I cherish recipes that deliver big flavor with minimal cleanup. This easy vegetable beef noodle soup excels as a one-pot meal. Every step, from building the flavorful base with onions and garlic to the final simmer that tenderizes the vegetables and infuses the broth, happens in one vessel. This not only saves you from washing a pile of dishes but also ensures that every bit of delicious fond from the browned meat stays right in the pot, enriching the entire soup. It’s efficiency and taste working hand-in-hand.
Bringing Family Together, One Bowl at a Time
Some of the best conversations in my home happen around the dinner table, especially when there’s a steaming pot of soup in the center. This hearty vegetable beef noodle soup has a way of slowing things down and bringing everyone together. It’s universally appealing, from the pickiest eater to the heartiest appetite. Serving it with a basket of crusty bread for dipping and maybe a sprinkle of fresh parsley or Parmesan cheese turns a simple supper into a small celebration. It’s a reminder that the best comfort food isn’t just about what’s in the bowl, but the warmth and connection it fosters.
Let’s Get Cooking!
Ready to fill your home with the incredible aroma of this classic soup? I’m so excited for you to try this recipe. It has been a staple in my kitchen for years, and I know it will become a trusted favorite in yours too. The full recipe with detailed instructions and my personal notes is just below. Grab your favorite soup pot, and let’s make something delicious!
Mom’s Hearty Vegetable Beef Noodle Soup
Ingredients
For the Soup
- 1 lb lean ground beef (or beef stew meat, cubed)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth (low sodium if preferred)
- 3 cups water
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 cup frozen peas (optional)
- 1 cup frozen corn (optional)
- 2 cups wide egg noodles (uncooked)
For Serving (Optional)
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef (or cubed stew meat) and cook until browned, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften and the onions are translucent.
- Pour in the beef broth and water. Add the diced tomatoes (with their juice), dried thyme, dried oregano, bay leaf, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded.
- Increase the heat to a gentle boil and add the uncooked egg noodles. Cook according to package directions (usually 8-10 minutes), until the noodles are al dente.
- If using, stir in the frozen peas and corn during the last 2 minutes of cooking to heat through.
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.
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