When you want something warm, comforting, and satisfying, this Hearty Vegetable Beef Noodle Soup fits the bill. Tender chunks of browned beef, thick homestyle egg noodles, and a bounty of vegetables simmer together in a rich, savory broth. It’s simple to prepare in a large batch, holds up well as leftovers, and freezes nicely for busy weeks.
Vegetable Beef Noodle Soup
This soup combines the deep, caramelized flavor of browned beef with a seasoned broth and slowly cooked aromatics. As the meat simmers, it becomes melt-in-your-mouth tender while the vegetables — peas, carrots, corn, and green beans — add texture, color, and natural sweetness. Thick egg noodles absorb the broth without falling apart, so the soup remains hearty even after reheating.
The recipe is flexible: swap in the vegetables you have on hand, use leftover roast beef if you’re short on time, or substitute broth types to suit your pantry. It’s an ideal Sunday-cooking meal but is just as welcome on a weeknight. Leftovers deepen in flavor and the soup freezes well (see the FAQ below for freezing tips).
Why You’ll Love This Dish
- Rich and filling — Beef, noodles, and vegetables make a satisfying, complete meal.
- Flexible ingredients — Use pantry staples, frozen vegetables, or leftovers.
- Easy to scale — Double or triple the batch to feed a crowd or stock the freezer.
- Makes-ahead friendly — Flavors improve after a day in the fridge.
- Minimal fuss — Simple prep and mostly hands-off simmering.
Try my Beef Udon Soup for another comforting noodle option.
Recipe Shopping List
Here are the core ingredients to have on hand. For exact measurements, see the recipe card below.
- Beef stew meat — Flavorful cuts such as chuck that become tender with long, slow cooking.
- Cooking oil — To brown the meat; neutral oils like canola or avocado work well.
- Simple seasoning (salt, pepper, garlic) — For seasoning the beef and layering flavor.
- Yellow onion — Sautéed to add sweetness and depth.
- Beef stock — The backbone of the broth; low-sodium stock gives you better control over salt.
- Red wine (optional) — Adds richness and depth; use a dry red such as cabernet or merlot if available.
- Stewed tomatoes — Contribute body and a touch of acidity.
- Shredded carrots — Sweet, quick-cooking, and balancing to the savory broth.
- Corn — Sweetness and bite; frozen or canned both work.
- Frozen peas — Tender, sweet, and colorful.
- Green beans — Fresh or frozen for crunch and freshness.
- Homestyle egg noodles — Thick, hearty noodles that hold up in soup and through reheating.
Also great: Chicken Noodle Soup when you want something lighter.
How To Make This Recipe
Below is an overview of the cooking process so you know what to expect. Follow the full recipe card for exact ingredient quantities and detailed steps.
- Brown the beef: Heat oil in a large Dutch oven, season the meat, and brown it in batches for a deep, savory base. Remove and set aside.
- Sauté the onion: Cook chopped onion in the same pot until softened and fragrant.
- Build the broth: Add beef stock, red wine (if using), and stewed tomatoes to the pot, then return the browned beef to the pot.
- Simmer slowly: Cover and keep at a low simmer for 1½ to 2 hours, stirring occasionally, until the meat is fork-tender.
- Add vegetables and noodles: Stir in the vegetables and simmer until tender-crisp, then add egg noodles and cook according to package directions until just tender.
Try a variation: Beef Stroganoff Soup for a creamy, savory twist.
Recipe FAQ
Allow the soup to cool, then transfer it to airtight containers. It will keep in the refrigerator for 3–4 days.
Yes. For best texture, leave out the noodles and freeze the soup base for up to 3 months. Add freshly cooked noodles when reheating.
Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if it becomes too thick.
Absolutely. The flavors deepen after resting overnight, making it an excellent make-ahead meal.
Swap beef stock for chicken or vegetable stock. Substitute barley or diced potatoes for noodles, or use any combination of fresh or frozen vegetables you prefer.
Smoked Italian Wedding Soup is another hearty option to try if you like meat-and-greens soups.
Serve This With
- Fresh rolls — Soft, warm rolls are perfect for dipping into the broth.
- Green salad with balsamic vinaigrette — A crisp counterpoint to the rich soup.
- Hearty sandwiches — A chopped Italian or similar sandwich pairs well for a bigger meal.
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Vegetable Beef Noodle Soup
This hearty beef noodle soup is packed with vegetables and easy to make. It’s a family-friendly, comforting dinner that stores and freezes well.
Ingredients
- 3 tablespoons oil
- 3 pounds beef stew meat
- 3 tablespoons salt, pepper, and garlic seasoning (or to taste)
- 1 medium yellow onion, chopped
- 12 cups beef stock
- 2 cups red wine (optional)
- 15 ounces stewed tomatoes
- 2 cups shredded carrots
- 1 cup corn
- 1 cup frozen peas
- 2 cups green beans
- 12 ounces homestyle egg noodles
Instructions
- In a large Dutch oven over medium-high heat, warm the oil.
- Season the meat with salt, pepper, and garlic.
- Brown the meat in batches, then remove and set it aside.
- Add the chopped onion to the pot and cook for 2–3 minutes until softened.
- Pour in the beef stock, red wine (if using), and stewed tomatoes. Return the beef to the pot.
- Cover and reduce the heat to maintain a low simmer.
- Simmer, stirring occasionally, for about 1½–2 hours until the meat is fork-tender.
- Add the vegetables and continue to simmer until they are tender-crisp.
- Add the egg noodles and cook according to the package directions until they are just tender. Thick homestyle or Amish-style egg noodles work best for leftovers.
Nutrition Information (per serving)
Calories: 648 | Total Fat: 19g | Saturated Fat: 6g | Unsaturated Fat: 13g | Cholesterol: 182mg | Sodium: 1030mg | Carbohydrates: 43g | Fiber: 7g | Sugar: 13g | Protein: 70g
Nutrition estimates are approximate. Consult a trusted source if you need precise values for medical reasons.
