The Best Beef Noodle And Vegetable Soup for Dinner

Why You Will Love Beef Noodle and Vegetable Soup

Soups with noodles remind me of being a kid and slurping on a bowl of Alphabet Soup. Those are some fond memories, which might explain why I’m a sucker for a soup with noodles, like this Beef Noodle and Vegetable Soup, loaded with cute, little bow-tie egg noodles.

This Beef Noodle and Vegetable Soup recipe is rich in fibre, vitamins, protein and carbohydrates. The fibre and vitamins come in the form of carrots, celery, onions, green beans, peppers and mushrooms. The protein comes from the inclusion of beef, and the carbohydrates come from the cute, little bow-tie egg noodles. 🙂 This combination of fibre, protein and carbohydrates, creates a soup that’s super-filling, nutritious and flavourful. The best part is, it doesn’t take an entire day to make the soup! Beef, Noodle and Vegetable soup, is easily customized by choosing different vegetables or herb and spice blends and by choosing slices or cubes of beef instead of ground beef.

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The Ingredient List For Beef Noodle & Vegetable Soup

• 1 large onion (part of the soup’s base)
• 4 cloves of garlic
• 1 pound of lean beef (ground, sliced or cubed)
• 1 large carrot (part of the soup’s base)
• 1 stalk of celery (part of the soup’s base)
• 2 potatoes (optional, add the the soup’s base)
• 1 cup of green beans
• 1 red pepper (or yellow or orange)
• 7 crimini mushrooms
• 5 cups of beef broth
• 2-3 cups boiling water on the side (needed when cooking noodles with the soup, but if noodles are cooked separately, omit or lessen the amount)
• 1 cup of dry egg noodles, bow-tie

• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1-2 cups of fire roasted diced tomatoes
• 1 tbsp of unsalted butter
• 2 tbsp of extra virgin olive oil
• juice of 1 lemon (or lime)
• salt and pepper to taste
• oregano, thyme, sage, rosemary, basil, parsley, bay leaves, chilli pepper flakes (and you can also add 1-2 tsp of cumin, optional)

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The Step By Step of How to Make Beef Noodle and Vegetable Soup

Prepare The Ingredients

1. Gather all the ingredients.
2. Next, wash & cut the vegetables and place them in individual bowls.
3. The next step is to dice the onion and mince the garlic, followed by opening the can of tomatoes.

Begin By Cooking The Onion & Adding Aromatics

1. Heat the pot and pour in the oil.
2. Heat the oil and lower the heat.
3. Next, add the diced onion and 1/2 tsp of salt and cook the onion for 10 minutes on low heat.
4. Prepare the herb and spice blends, and after 10 minutes of cooking the onion, add the butter and melt it.
5. The next step is to toss in the herb & spice blend (#1) and to toast it for 2 minutes on medium heat.
6. Lower the heat, toss in the garlic, and stir for 30 seconds.

Add The Beef & Rest Of Vegetables

1. Follow by tossing in the beef and browning it on medium heat. (about 5 minutes)
2. Next, throw in the mushrooms and saute for 2 minutes.
3. Toss in the carrots and the celery and saute for 3 additional minutes.
4. Pop in the yellow pepper and the green beans and cook for 2 more minutes.
5. The next step is to add some salt, pepper, Worcestershire sauce and tomato paste and stir the mixture well for 1 to 2 minutes.

Pour In The Liquids And Simmer The Soup

1. Now, add the canned tomatoes and stir the soup.
2. Next, pour in the beef broth and the boiling water,
3. Sprinkle the next herb blend (#2) and bring the soup to a boil.
4. Reduce the soup to low heat (5)and cook for 10 more minutes.

Add The Pasta

1. Once the 10 minutes of cooking time are up, toss in the pasta.
2. Next, add the final herb blend (#3) and stir the soup.
3. Cook the soup for 8-12 minutes til the noodles are done to your liking.

Tips For The Best Beef Noodle and Vegetable Soup

• Cook the onion for 10 minutes to enhance the onion’s natural sweetness.
• Beef can be cooked first but it should be removed from the pot before adding the onion so it doesn’t overcook and become dry.
• The herbs can be added at the same time as the tomatoes, but I find that toasting adds the most flavour.
• Saute the mushrooms on their own for the best browning.
• Noodles can be cooked on their own and added to the soup separately.
• It’s best to freeze the soup without noodles in it.
• Saute the mushrooms on their own for the best browning.
• Noodles can be cooked on their own and added to the soup separately.
• It’s best to freeze the soup without noodles in it.

Substitutions For Beef Noodle And Vegetable Soup

• You can change out the beans and the peppers with zucchini and/or peas. And, you can add kale or spinach near the end of the soup’s cooking time.
• In lieu of fire-roasted tomatoes, use regular canned diced tomatoes or fresh tomatoes.
• And, in lieu of tomatoes, you can use a little more tomato paste.
• Potatoes can be included with the soup’s base ingredients.
• And, feel free to skip the noodles or keep them; it’s your choice.
• Lime juice can be subbed for lemon juice and more can be added to each individual bowl.

Watch The Video: How To Make Beef Noodle And Vegetable Soup

How To Store Beef Noodle And Vegetable Soup

Once the soup has completely cooled, you can store it in an airtight container, in the fridge, for up to 3 days. And, to freeze the soup, pour the soup into individual freezer baggies and place them in the freezer. To thaw the soup, take the baggie(s) out of the freezer, place them in a large bowl and leave the bowl in the fridge overnight. To reheat the soup, empty the baggie(s) into a soup pot, add boiling water and bring the soup to a gentle boil for a few minutes.

The Conclusion

I’d like to mention a few pluses of Beef Noodle and Vegetable Soup. The first plus, is the easy-to-make nature of the soup, which takes about an hour. The second plus, is the amazing taste of the soup, which is savoury and slightly spicy. And, the third plus, is the decent amount of vegetables, meat and carbs in the soup, which make it super-filling. And the fourth plus is the amazing nutrition that the soup provides the body. I’d say that’s not bad for a pretty quick dinner option! Serve the soup as is or topped with sour cream, shredded cheddar cheese, green onions and avocado, and served with a side of warm pita bread, making it a pleasing option for even the pickiest eater at the table.

For those of you that do make Beef Noodle and Vegetable Soup, drop me a comment, and let me know what you think. And tag me at https://www.facebook.com/georgiaspyra/or https://www.instagram.com/delish_soups_by_georgia_spyra/ with your photos. I’d love to see your creations.

Enjoy the rest of the winter, and may we all have a happy, healthy and prosperous 2025.

Love, Georgia Spyra