Vegetable Beef Noodle Soup
When the craving for something warm, hearty, and comforting hits, nothing satisfies quite like a bowl of Vegetable Beef Noodle Soup. This simple yet delicious soup is a perfect weeknight meal, combining the richness of ground beef with the convenience of canned vegetables and the heartiness of egg noodles. Ready in just 30 minutes, it’s a meal that’s both satisfying and practical, using ingredients you likely have in your kitchen.
Why You’ll Love This Vegetable Beef Noodle Soup
- Quick and Easy: With a total prep and cook time of 30 minutes, this soup is ideal for busy evenings.
- Hearty and Nutritious: Packed with ground beef, vegetables, and whole grain pasta, it’s a balanced meal in one pot.
- Customizable: Easily adaptable to your taste preferences and what you have on hand.
Ingredients for a Flavorful Soup
- Ground Beef: Lean ground beef is recommended for less grease.
- Canned Vegetables: A convenient and quick way to add veggies to your soup.
- Stewed Tomatoes: Blended for a smoother texture and richer flavor.
- Seasonings: A mix of dried basil, parsley, and other spices for depth.
- Egg Noodles: Adds a comforting, homey feel to the soup.
How to Make This Soup
- Cook the Beef: Start by browning the ground beef with onion and seasonings in a soup pot.
- Blend Tomatoes: Blend the stewed tomatoes for a smooth base and add them to the pot.
- Simmer the Soup: Add the remaining ingredients, except the noodles, and bring to a boil.
- Add Noodles: Stir in the uncooked egg noodles and let the soup simmer until the noodles are tender.
Tips for the Best Soup
- Drain the Beef: Remove excess grease after browning the beef to avoid an oily broth.
- Customize Your Seasonings: Feel free to experiment with different herbs and spices.
- Simmer to Perfection: Let the soup simmer for enough time to cook the noodles to your liking.
Serving and Storing
- Serve Immediately: Enjoy this soup fresh for the best texture and flavor.
- Store Leftovers: Keep leftovers in the fridge for 3-4 days. The soup may thicken; just add water or broth when reheating.
- Freezing Not Recommended: Due to the pasta, this soup is best enjoyed fresh and not frozen.
Vegetable Beef Noodle Soup
"Savor the comforting goodness of Vegetable Beef Noodle Soup—a hearty and flavorful dish perfect for warming up on chilly days. Easy and delicious!"
Equipment
- Large Pot
- Blender
Ingredients
- 1½ cups uncooked egg noodles
- 1 can 15 oz Italian-style stewed tomatoes
- 1 can 15 oz mixed vegetables, drained
- 1 can 15 oz petite diced tomatoes (do not drain)
- 1 lb lean ground beef
- 1 small onion finely diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cans 15 oz each beef broth
Instructions
- In a large soup pot over medium-high heat, brown the ground beef, onion, salt, and pepper. Crumble the beef as it cooks. Once the beef is no longer pink, drain the grease.
- Blend the can of stewed tomatoes in a blender and incorporate it into the soup pot with the cooked beef.
- Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring the mixture to a boil.
- Once it reaches a boil, stir in the uncooked egg noodles. Cover the pot with a lid, reduce the heat to low, and let the soup cook for 12-15 minutes.
Notes
This soup yields approximately 6 servings, with each serving amounting to 1.5 cups.
When using ground beef, ensure to drain the grease to prevent an oily broth. Alternatively, opt for the leanest ground beef available to minimize the need for draining.
In this recipe, you can use either a yellow or white onion based on your preference.
