Embark on a culinary journey with the soul-soothing embrace of Vegetable Beef Noodle Soup—a timeless classic that marries the robustness of beef with a symphony of vibrant vegetables and tender egg noodles. This comforting creation begins with succulent cubes of beef stew meat, lovingly browned to perfection before joining a fragrant medley of diced onions, sliced carrots, celery, and minced garlic in a large pot.
As the aromatic sauté unfolds, a rich beef broth, diced tomatoes, and a fragrant ensemble of bay leaves and dried thyme join the ensemble, infusing the kitchen with the promise of warmth and nourishment. The soup simmers, allowing the flavors to meld into a harmonious melody of savory notes, creating a base that’s both satisfying and heartening.
The addition of egg noodles adds a comforting texture, transforming the broth into a substantial and satisfying meal in a bowl. Crisp-tender green beans make a vibrant appearance in the final act, introducing a burst of freshness and color to the ensemble.
Each spoonful of this Vegetable Beef Noodle Soup is a journey through layers of flavor—tender beef, toothsome noodles, and a vegetable orchestra that delights the palate. The option to garnish with fresh parsley adds a final touch of brightness, making each serving as visually appealing as it is delicious.
Perfect for chilly evenings or whenever a bowl of comfort is in order, this soup is a testament to the timeless allure of hearty, homemade dishes. Whether enjoyed as a standalone meal or accompanied by crusty bread, Vegetable Beef Noodle Soup is a comforting reminder that simple ingredients, when thoughtfully combined, create culinary magic that resonates with warmth and satisfaction.
Vegetable Beef Noodle Soup:
Ingredients:
- 1 lb (about 450g) lean beef stew meat, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups beef broth (low-sodium)
- 1 can (14 oz) diced tomatoes (fire-roasted for added flavor)
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups whole wheat noodles or your choice of noodles
Instructions:
- In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set it aside.
- In the same pot, add chopped onion, sliced carrots, chopped celery, and minced garlic. Sauté until the vegetables are softened.
- Pour in the beef broth, diced tomatoes, and add the browned beef back to the pot.
- Add green beans, corn, peas, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a simmer.
- Allow the soup to simmer for about 20-30 minutes or until the beef is tender and the vegetables are cooked through.
- Meanwhile, cook the noodles according to the package instructions. Drain and set aside.
- Before serving, remove the bay leaf from the soup.
- To serve, place a portion of cooked noodles in each bowl and ladle the vegetable beef soup over the noodles.
Approximate Nutritional Information (per serving, assuming 6 servings):
Please note that these values are estimates and can vary based on specific product choices and portion sizes:
- Calories: 300-350
- Protein: 25-30g
- Fat: 8-10g
- Saturated Fat: 2-3g
- Monounsaturated Fat: 4-5g
- Polyunsaturated Fat: 1g
- Carbohydrates: 30-35g
- Dietary Fiber: 5-7g
- Sugars: 5-7g
- Net Carbs: 25-28g
- Sodium: 800-1000mg (may vary based on the salt content of ingredients)