Hearty Vegetable Beef Noodle Soup Recipe to Warm You Up

There’s something magical about a steaming bowl of Vegetable Beef Noodle Soup that can warm your soul faster than your favorite blanket on a chilly night. Picture it: rich broth swirling with tender beef, vibrant vegetables, and noodles that dance around like they’re at a party. This dish not only fills your belly but also envelops you in its comforting embrace.

I still remember the first time I had this delightful concoction. My grandmother would whip it up every Sunday, filling the house with scents that could make even the grumpiest of cats purr. It was our family tradition to gather around the table, slurping noodles and sharing stories, laughing until we cried. Now, whether it’s a rainy day or just a craving for nostalgia, Vegetable Beef Noodle Soup is my go-to remedy for all things dreary.

Ingredients for Vegetable Beef Noodle Soup

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: A well-marbled cut works best; it becomes tender during cooking and enhances the soup’s richness.
• Egg Noodles: I love using wide egg noodles for their chewy texture; they soak up the broth beautifully.
• Carrots: Chop them into bite-sized pieces; they add sweetness and color to the soup.
• Celery: Use fresh celery for crunch; it infuses a lovely aroma while simmering.
• Onion: Diced onion adds depth of flavor; sauté until translucent to release its natural sweetness.
• Garlic: Fresh minced garlic gives an aromatic kick—don’t skimp on this one!
• Beef Broth: Use low-sodium broth to control saltiness while maximizing flavor.
• Fresh Herbs: Parsley or thyme will brighten the soup at the end; add them just before serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Vegetable Beef Noodle Soup

Start by preparing your beef. Cut the chuck roast into bite-sized cubes. Season generously with salt and pepper because no one wants bland meat in their Vegetable Beef Noodle Soup.

Next, heat a large pot over medium-high heat. Add a splash of oil and sear the beef cubes until they’re golden brown on all sides. This step locks in juices and flavor.

Once browned, remove the beef from the pot and set aside. In that same pot, toss in diced onions, garlic, carrots, and celery. Sauté until everything softens and turns fragrant—about five minutes should do it.

Now it’s time to reunite everything! Add your seared beef back into the pot along with enough beef broth to cover all ingredients completely. Bring this beauty to a rolling boil before reducing heat to let it simmer gently for about an hour.

After an hour of tantalizing aromas filling your kitchen (and likely making you hungrier), add in those egg noodles and cook according to package instructions—usually around eight minutes—until they’re al dente.

Finally, stir in fresh herbs right before serving for a burst of brightness. Ladle your piping hot Vegetable Beef Noodle Soup into bowls and watch as everyone gathers around like moths to a flame!

And there you have it—the ultimate comfort food that not only tastes incredible but also brings back fond memories of laughter-filled dinners with loved ones!

Perfecting the Cooking Process

Start by browning the beef in a pot to lock in those delicious flavors. While that happens, chop your veggies and prep your noodles. Once the beef is brown, throw in the vegetables and broth, simmer, then add noodles towards the end.

Add Your Touch

Feel free to swap out veggies based on your preferences or what’s lurking in your fridge. Want it spicier? Add a dash of chili flakes! You can also use chicken or tofu instead of beef for a different spin.

Storing & Reheating

Store any leftover vegetable beef noodle soup in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over medium heat until hot, adding a splash of broth if needed.

It’s funny how this soup has become my go-to dish whenever I feel under the weather. One time, my friend said it was like comfort food with superpowers. That always makes me chuckle!

FAQs :

What ingredients are needed for Vegetable Beef Noodle Soup?

To make a delicious Vegetable Beef Noodle Soup, you will need beef stew meat, egg noodles, a mix of fresh vegetables like carrots, celery, and bell peppers, and beef broth. Additionally, include garlic, onions, soy sauce, and seasonings such as salt and pepper. Fresh herbs like parsley can enhance the flavor. This combination creates a hearty and satisfying soup perfect for any occasion.

How long does it take to cook Vegetable Beef Noodle Soup?

Cooking Vegetable Beef Noodle Soup typically takes about 1 to 1.5 hours. Start by browning the beef in a pot and then simmering it with vegetables and broth. Allow the soup to cook slowly to develop rich flavors. Finally, add the noodles in the last 10 minutes of cooking. This timing ensures that everything is tender and delicious without overcooking any ingredients.

Can I use different types of noodles in this soup?

Yes, you can use various types of noodles in your Vegetable Beef Noodle Soup. While egg noodles are traditional, alternatives like rice noodles or whole wheat pasta work well too. Just keep in mind that different noodles may require slightly different cooking times. Adjust the cooking time accordingly to ensure that all ingredients remain perfectly cooked and flavorful.

How can I store leftover Vegetable Beef Noodle Soup?

To store leftover Vegetable Beef Noodle Soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days or frozen for up to three months. If freezing, consider omitting the noodles prior to freezing, as they may become mushy when reheated. Reheat on the stove or microwave until steaming hot before serving again.

Conclusion for Vegetable Beef Noodle Soup :

Vegetable Beef Noodle Soup is an easy-to-make dish that combines hearty beef with fresh vegetables and comforting noodles. By using simple ingredients and following straightforward steps, you can create a delicious meal perfect for any day of the week. Remember to adjust seasonings according to your taste preferences for the best flavor experience. Enjoy this warm bowl of goodness with family and friends!

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Vegetable Beef Noodle Soup

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Vegetable Beef Noodle Soup is the ultimate comfort food, combining tender beef, fresh vegetables, and hearty egg noodles in a rich, flavorful broth. Perfect for chilly evenings or when you need a warm pick-me-up, this dish promises to wrap you in its cozy embrace with every spoonful. Easy to prepare and customizable with your favorite ingredients, it’s sure to become a family favorite.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 6
• Category: Main
• Method: Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb beef chuck roast, cut into bite-sized cubes
• 6 cups low-sodium beef broth
• 2 cups wide egg noodles
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then sear until golden brown on all sides. Remove from pot.
2. In the same pot, add onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
3. Return the beef to the pot and add beef broth. Bring to a boil; then reduce heat and simmer for about 1 hour.
4. Add egg noodles and cook according to package instructions (approximately 8 minutes) until al dente.
5. Stir in fresh herbs before serving.

Nutrition

• Serving Size: 1 bowl (about 350g)
• Calories: 420
• Sugar: 4g
• Sodium: 720mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 75mg

Keywords: Feel free to customize by adding other vegetables like bell peppers or peas based on your preference. For a spicier kick, consider adding chili flakes or hot sauce. Store leftovers in an airtight container for up to three days; reheat gently on the stove.