why make this recipe
Vegetable Beef Noodle Soup is a comforting and hearty dish that brings warmth to your meal. It combines tender beef, fresh vegetables, and chewy noodles in a delicious broth. This recipe is perfect for a family dinner, a cold day, or whenever you crave a cozy bowl of goodness. Plus, it is easy to make and full of flavors that everyone will love.
how to make Vegetable Beef Noodle Soup
Ingredients :
- 1 lb beef, cut into cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup noodles (egg noodles or your choice)
- 2 cups mixed vegetables (such as bell peppers, peas, and corn)
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- In a large pot, heat olive oil over medium heat. Add the beef cubes and brown on all sides.
- Add the onions, carrots, celery, and garlic; cook until the vegetables are softened.
- Pour in the beef broth and bring to a boil.
- Reduce heat and simmer for about 30 minutes, or until the beef is tender.
- Add the noodles and mixed vegetables; cook according to noodle package instructions until tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
how to serve Vegetable Beef Noodle Soup
Serve Vegetable Beef Noodle Soup hot in bowls. You can top it with fresh parsley for a pop of color and flavor. This soup pairs well with crusty bread or crackers, making it a complete and satisfying meal.
how to store Vegetable Beef Noodle Soup
To store leftover soup, let it cool completely and then transfer it to an airtight container. Place it in the refrigerator, where it will stay fresh for up to 3 days. You can also freeze it for longer storage; just make sure to leave out the noodles, as they can become mushy when reheated. When ready to eat, thaw and reheat on the stove.
tips to make Vegetable Beef Noodle Soup
- Use a mix of vegetables for added flavor and nutrition.
- For extra richness, you can add a splash of soy sauce or Worcestershire sauce.
- If you prefer thicker soup, you can add a cornstarch slurry (mix cornstarch with water) to thicken it as it cooks.
variation
You can customize this soup by adding different vegetables like zucchini or green beans. You can also switch the beef for chicken or use plant-based protein for a vegetarian version.
FAQs
Can I use frozen vegetables in the soup?
Yes, frozen vegetables work great and cut down on prep time. Just add them in during the last few minutes of cooking.
How long does it take to cook the beef?
The beef generally takes about 30 minutes to become tender when simmering in the broth.
Can I make this soup in a slow cooker?
Absolutely! Just brown the beef and sauté the vegetables first, then combine everything in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Vegetable Beef Noodle Soup
Ingredients
Main Ingredients
- 1 lb beef, cut into cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup noodles (egg noodles or your choice)
- 2 cups mixed vegetables (such as bell peppers, peas, and corn)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the beef cubes and brown on all sides.
- Add the onions, carrots, celery, and garlic; cook until the vegetables are softened.
Cooking
- Pour in the beef broth and bring to a boil.
- Reduce heat and simmer for about 30 minutes, or until the beef is tender.
- Add the noodles and mixed vegetables; cook according to noodle package instructions until tender.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh parsley.