Vegetable Beef Noodle Soup
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.
- 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
- 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
- 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.
- In the same pot, add onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
- Return the beef to the pot and add beef broth. Bring to a boil; then reduce heat and simmer for about 1 hour.
- Add egg noodles and cook according to package instructions (approximately 8 minutes) until al dente.
- 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.