If you are searching for a comforting and hearty dish that feels like a warm hug in a bowl, this Vegetable Beef Noodle Soup Recipe is an absolute must-try. Bursting with tender ground beef, vibrant vegetables, and perfectly cooked egg noodles swimming in a savory tomato and beef broth, this soup brings together simple ingredients into a deliciously satisfying meal perfect for any time you crave a classic homemade soup. It’s easy to prepare, full of flavor, and will have everyone asking for seconds before you know it.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating that perfect balance of taste, texture, and color. From the richness of lean ground beef to the freshness of mixed vegetables and the comforting bite of egg noodles, each component works harmoniously to make this soup shine.
- Lean ground beef (1 lb): Provides rich, savory flavor and protein that forms the hearty base of the soup.
- Small onion, finely diced (1): Adds sweetness and depth to the soup when sautéed with the beef.
- Kosher salt (1 teaspoon): Enhances all the flavors, making every bite pop.
- Black pepper (½ teaspoon): Brings a subtle heat and warmth to balance the dish.
- Italian-style stewed tomatoes (1 can, 15 oz): Blended for a smooth, tangy tomato base with herbs that enrich the broth.
- Beef broth (2 cans, 15 oz each): The liquid backbone of the soup, delivering deep, savory notes.
- Petite diced tomatoes (1 can, 15 oz, undrained): Offers chunkier tomato texture and bursts of flavor throughout.
- Mixed vegetables (1 can, 15 oz, drained): Adds color, nutrition, and variety with a crisp-tender texture.
- Dried basil (1 teaspoon): Infuses a sweet, aromatic herbaceous note to the broth.
- Dried parsley (1 teaspoon): Provides freshness and a hint of earthiness that brightens the soup.
- Uncooked egg noodles (1½ cups): Delivers that comforting, hearty chew that makes this soup so fulfilling.
How to Make Vegetable Beef Noodle Soup Recipe
Step 1: Brown the Beef and Onions
Heat a large soup pot over medium-high heat and add the lean ground beef along with the finely diced onion. Season with kosher salt and black pepper. As the beef cooks, crumble it into smaller pieces to ensure even browning. Cooking until the beef loses its pink color is essential; this step releases the meat’s rich flavor while the onions become tender and sweet. When done, drain any excess grease to keep the soup hearty but not greasy.
Step 2: Blend and Add Stewed Tomatoes
Next, take the can of Italian-style stewed tomatoes and give it a quick whirl in the blender until smooth. This blended tomato base is key to giving the soup that velvety texture and robust tomato flavor that’s simply irresistible. Pour the blended tomatoes into the pot with the cooked beef, stirring well to combine the meaty goodness with the luscious tomato sauce.
Step 3: Build the Broth with Broth, Tomatoes, Vegetables, and Herbs
Pour in the beef broth along with the can of petite diced tomatoes (undrained) for an extra burst of tomato chunks. Add the drained mixed vegetables to load the soup with color and nutrients. Sprinkle in the dried basil and dried parsley to infuse the soup with fresh, aromatic herb flavors. Bring everything up to a boil, letting the flavors mingle and the broth develop beautifully rich notes.
Step 4: Add Noodles and Simmer
Once boiling, gently stir in the uncooked egg noodles, which will cook directly in the flavorful broth. Cover the pot with a lid, reduce the heat to low, and let the soup simmer for 12 to 15 minutes. This slow cooking allows the noodles to soak up all those rich flavors, becoming tender but still delightfully firm, while the soup thickens slightly for that perfect bowl of comforting deliciousness.
How to Serve Vegetable Beef Noodle Soup Recipe
Garnishes
Sprinkling fresh chopped parsley or a few torn basil leaves on top just before serving adds a burst of fresh color and flavor that complements the dried herbs in the soup. For an extra touch, a little grated Parmesan cheese or a generous swirl of sour cream can elevate the texture and bring creaminess to each spoonful. Cracked black pepper over the top can add a subtle kick for those who like a bit more spice.
Side Dishes
This Vegetable Beef Noodle Soup pairs wonderfully with warm crusty bread, perfect for sopping up that luscious broth. A simple green salad with a light vinaigrette adds a refreshing counterpoint to the rich soup, creating a balanced meal. Consider garlic bread or a side of roasted vegetables for added variety and texture.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic bowls with a sprig of fresh herbs garnishing the center. For entertaining, ladle the soup into smaller cups or shot glasses as an elegant appetizer. You could even hollow out a small bread bowl to turn your Vegetable Beef Noodle Soup Recipe into a charming, edible serving vessel that impresses guests with both flavor and creativity.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in airtight containers in the refrigerator. The Vegetable Beef Noodle Soup Recipe will keep well for 3 to 4 days, making it easy to savor the flavors again without any extra effort.
Freezing
If you want to save the soup for a longer time, freezing is a great option. To maintain the best texture for the noodles, consider freezing the broth and beef mixture separately from the noodles, then combine and reheat when ready to serve. The soup can be frozen safely for up to 3 months.
Reheating
Reheat your soup on the stovetop over medium heat, stirring occasionally until warmed through. Adding a splash of broth or water during reheating can help loosen the noodles and bring back that perfect soup consistency. Avoid microwaving for large quantities to keep the flavors evenly heated and fresh-tasting.
FAQs
Can I use other types of noodles for this soup?
Absolutely! While egg noodles are traditional and provide a classic texture, you can substitute other pasta like fusilli, rotini, or even small shells. Just adjust the cooking time accordingly to prevent overcooking.
Is there a way to make this soup vegetarian?
Yes, you can swap out the ground beef with plant-based meat alternatives or simply increase the amount of mixed vegetables and use vegetable broth instead of beef broth for a tasty vegetarian version.
Can I prepare parts of this soup in advance?
You can brown the beef and sauté the onions ahead of time, then store in the fridge until ready to finish the soup. This cuts down on your cooking time and makes weeknight dinners easier to manage.
What can I add to make the soup spicier?
If you like some heat, adding crushed red pepper flakes or a dash of hot sauce during the simmering step will add the perfect amount of spice without overshadowing the other flavors.
How thick should the soup be?
The soup should have a broth that is slightly thickened but still plenty liquid to coat the noodles and vegetables. If it gets too thick, just stir in extra broth or water until you reach your preferred consistency.
Final Thoughts
There’s something truly special about a homemade Vegetable Beef Noodle Soup Recipe that warms the soul and satisfies hunger with every spoonful. The ease of this recipe, combined with its rich flavors and hearty ingredients, makes it a perfect go-to for busy weeknights or cozy weekend meals. I can’t wait for you to make this recipe your own and share it with your loved ones — it’s comfort food at its very best!
Print
Vegetable Beef Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Vegetable Beef Noodle Soup combines lean ground beef, tender egg noodles, and a medley of vegetables simmered in a flavorful tomato and beef broth base. Perfect for a cozy meal, this quick and easy recipe yields six generous servings packed with comforting flavors and wholesome ingredients.
Ingredients
Meat and Produce
- 1 lb lean ground beef
- 1 small onion, finely diced
Pantry
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (15 oz) can Italian-style stewed tomatoes
- 2 (15 oz) cans beef broth
- 1 (15 oz) can petite diced tomatoes, undrained
- 1 (15 oz) can mixed vegetables, drained
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 ½ cups uncooked egg noodles
Instructions
- Brown the Beef and Onion: In a large soup pot over medium-high heat, add the lean ground beef, finely diced onion, kosher salt, and black pepper. Crumble the beef as it cooks until it is no longer pink. Then, carefully drain the excess grease from the pot to keep the soup light.
- Blend and Add Stewed Tomatoes: Pour the can of Italian-style stewed tomatoes into a blender and blend until smooth. Add this puree to the pot with the cooked beef mixture to enhance the soup’s flavor and texture.
- Add Broth, Tomatoes, Vegetables, and Herbs: Stir in the beef broth, undrained petite diced tomatoes, drained mixed vegetables, dried basil, and dried parsley. Bring the mixture to a rolling boil to meld the flavors together.
- Cook the Noodles: Once boiling, add the uncooked egg noodles to the pot. Cover with a lid, reduce the heat to low, and let the soup simmer for 12 to 15 minutes, or until the noodles are tender and fully cooked, stirring occasionally to prevent sticking.
Notes
- Make sure to drain the grease after browning the beef to reduce fat content.
- You can substitute fresh vegetables for the canned mixed vegetables if preferred, but adjust cooking time accordingly.
- The blended stewed tomatoes create a thicker and richer broth base.
- Egg noodles can be swapped for other pasta types like rotini or shells if desired.
- Simmering the soup on low heat helps prevent overcooking the noodles and developing flavors slowly.
