Rich in flavor and full of vegetables, Beef Noodle soup is a quick and easy one-pot meal that the whole family will love!
Who doesn’t love soup weather? I mean, seriously, there’s nothing better than slipping on your fuzzy socks and slurping some delicious homemade soup on a chilly fall evening.
For my family, if you’re making soup you can do no wrong. Whether it’s this amazing Weight Watchers Taco Soup or some hearty Beef Noodle soup, my family is thrilled. This vegetable beef soup is so simple, so delicious, and every mom’s dream come true – SO easy to clean up!
BEEF NOODLE SOUP
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I’m quite the opposite of that famous Seinfeld character… you know, the “No soup for you!” guy. Instead, I’m the “ALL the soup for you” girl. I don’t think I’ve ever met a soup I didn’t like. There’s something just so comforting about the whole process of making (and of course eating) a homemade soup.
Soup can solve so many problems!
Got a fall chill? Grab a bowl of vegetable beef soup.
Not feeling so great? Heat up some homemade chicken noodle soup.
Craving grilled cheese for dinner, but want to make it a whole meal? Heat up some tomato soup in the microwave and you’re good to go!
Soup is the best!!
My mom used to make an incredible chicken noodle soup chock full of hearty veggies and based around her homemade chicken stock. If I had to choose one taste to describe home, my mom’s chicken noodle soup would be it. Now that is a recipe I could never alter, but I have used her idea of creating a homemade soup filled with hearty veggies and bursting with savory flavors to create this delicious ground beef vegetable soup.
In under an hour (that includes prep time too!) you can have a filling, delicious beef soup to warm your soul and nourish your belly. Just writing about it makes me want to go get a pot started!
Beef Noodle Soup Ingredients
GROUND BEEF- I typically use a leaner ground beef (90-95% meat) when making beef noodle soup. Using lean beef helps to keep the soup healthier, but really, any ground beef will work. If you have a higher fat content, just make sure you drain it after browning!
VEGETABLES – The main staples when I make this ground beef vegetable soup are always yellow onions, carrots, and frozen peas. I love the simple, hearty flavor that those veggies give the soup.
But, one of the best things about this soup is that it’s one of those “…and the kitchen sink!” recipes. There are so many ways to make it your own according to your family’s taste.
Do you have some green beans lying around? Throw them in! Do you love corn in soups? Drop it in when you add the peas.
CANNED TOMATOES – I love using fire-roasted tomatoes for beef noodle soup because they add a slightly smoky flavor, but regular canned diced tomatoes work fine too!
How to Make Beef Noodle Soup
This vegetable beef soup is unique because it doesn’t need to simmer for hours (like so many other soups), it’s great flavor comes out instantly. So you can make it to be eaten right away!
- Start by heating a large pot or Dutch oven (my favorite is linked below!) over medium heat. Add the beef and cook until no longer pink, breaking it up with a spoon as you go. Then drain off any fat in the pot.
- Next, add the onions, carrots, and garlic to the pot and continue to cook for about 5 minutes until the onion begins to soften.
- Now, stir in the tomato paste, Worcestershire sauce, thyme, and oregano to coat the veggies.
- Once that’s mixed, add the tomatoes and beef broth. Give everything a stir to combine, and be sure to breathe in the incredible aroma!
- Crank up the heat to medium-high heat to bring to a boil. When the soup is bubbling, add in the egg noodles and stir them into the soup.
- Once the noodles are added and the soup is boiling, reduce the heat to medium-low and cover your pot. Cook the soup for 12-15 minutes until the noodles have softened.
- Remove the lid and stir in the peas until they’re warmed through. Saving the peas until the end prevents them from becoming mush.
- Lastly, season the soup to taste with salt and pepper. (Depending on what type of beef broth you used, you may not need to add salt – be sure to taste test first!) Serve warm and enjoy!
If you’d like a little kick to your vegetable beef soup, add a few dashes of tabasco sauce or a pinch of chili flakes (my husband always adds both… sometimes too much for my taste, but he loves all things spicy).
If you want to make your beef noodle soup ahead of time, go for it! You can let it simmer on low for hours, but don’t add the dry noodles until about 15 minutes before serving. If you don’t hold off on the noodles until you’re ready to eat, they’ll become way too mushy.
Can You Freeze Beef Noodle Soup?
Making soup as a gift for friends is one of my favorite things to do. I often give it when people are in need – new parents, surgery, just need a pick me up. I love to give them a frozen soup, especially because then they can use it whenever they want it.
Beef noodles soup freezes really well, all you need to do is cook the noodles separately. Store them in a gallon zip bag and add them to the soup when reheating. If the noodles are frozen into the soup, they’ll absorb the broth and become soft.
Are you a soup lover like me? If so, try out some of these other Real Housemoms favorites!
- Instant Pot Meatball Soup
- Crock Pot Chicken Tortellini Soup
- Slow Cooker Broccoli Cheese Soup
- Barley Soup with Chorizo
- Stuffed Pepper Soup
- more DINNER recipes…
Tools used to make this Beef Noodle Soup recipe
Dutch Oven: I’ve had my dutch oven forever and it is my absolute favorite way to cook soup.
Vegetable Chopper: I’ve never been great at chopping veggies – this fancy thing gives you even slices in one quick push!
- 1 pound lean ground beef
- 1 cup yellow onion diced
- 2 cups carrots peeled and diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 14 ounces canned fire-roasted tomatoes
- 6 cups low-sodium beef broth
- 2 cups egg noodles
- 1 cup frozen peas
- Salt & pepper to taste
- Place a large pot or Dutch oven over medium heat. Add ground beef and cook until no longer pink. Break the beef up with a spoon and it cooks. Drain any fat from the pot.
- Add onions, carrots, and garlic to the pot. Continue to cook for about 5 minutes until onion begins to soften. Stir often.
- Add in tomato paste, Worcestershire sauce, thyme, and oregano. Stir to coat the veggies. Then add tomatoes and beef broth and stir to combine.
- Bring to a boil over medium-high heat. Then add in the noodles and stir them into the soup.
- Reduce heat to medium-low and cover. Cook for 12-15 minutes until noodles have softened.
- Remove the lid and stir in the peas until warmed through.
- Season to taste with salt and pepper and serve warm.
- If you can't find fire-roasted tomatoes, regular canned diced tomatoes will work too.
- Any additional veggies you like can be added, canned or frozen corn and green beans are great additions. Corn would be added with the peas at the end.
- To spice up your soup, a few dashes of hot sauce or a pinch of chili flakes.
- Regular pasta, such as macaroni or farfalle can be subbed in for the egg noodles.
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