This delicious soup combines beef, vegetables, and noodles, giving you a delicious meal that has a little bit of everything.
Everyone tends to have different preferences when it comes to soup. Some people like a brothy soup with minimal ingredients; others prefer a richer, chunkier soup. Personally, I love soups that mix a lot of different ingredients together, with a lot of texture and the right balance of flavors. That’s exactly what draws me to this recipe for beef noodle soup. It contains beef, noodles, several vegetables, and a few seasonings that all mingle together. There’s a lot going on in this pot of soup, but it’s still easy to make and full of flavor.
One of my favorite parts of beef noodle soup is how tender the beef gets. While the recipe is simple, this soup requires a good hour or more of simmering, allowing the beef to get nice and soft. All of that time spent simmering also allows the flavors from the vegetables and seasonings to meld together, making it easy to look forward to every spoonful. Then there’s the noodles, which add a different texture and an extra dose of heartiness, perfectly completing this soup’s tasty list of ingredients.
Is Beef Noodle Soup Healthy?
Beef noodle soup has a strong nutritional profile that makes it part of a balanced diet. For starters, the beef in the soup provides plenty of protein and iron. Meanwhile, vegetables like carrots, onion, and celery make the soup rich in vitamins and minerals, such as vitamin A, vitamin C and potassium. If you’re on a low-sodium diet though, make sure you get low-sodium beef broth. Some brands contain a lot of sodium.
Experiment A Little
With such a simple and straightforward recipe like this one, it’s easy to experiment with different ingredients. For example, try switching up the vegetables to suit your personal tastes. If you’re a fan of mushrooms, slice up a few and toss them in, because they will blend well with the beef. You can also change the type of noodles you use. Personally, I’m fond of egg noodles, although chickpea noodles, quinoa noodles, and rice noodles work just fine, depending on your taste or dietary preferences. Just make sure you adjust the cooking time based on the noodle package’s instructions. Finally, different aromatics can be used depending on your preferences. For instance, a little bit of ginger can help deepen the flavors of the soup. I also find that green scallions can often be a better garnish than parsley on this soup.
How do I store leftovers?
Leftover soup can be cooled and stored in an airtight container. In the fridge, the soup will remain good for up to 4 days. Freezing the soup in freezer-safe containers allows you to store it away for up to 3 months.
Serving Suggestions
I typically like to eat this soup with a baguette or crusty bread to soak up any leftover broth at the bottom of the bowl. I also think this soup can benefit from Homemade Croutons or Flaxseed Crackers. If you’d like to turn this soup into a bigger meal, I would add either a sandwich or salad on the side. For a good sandwich, a Cucumber Sandwich is a great option for vegetable lovers. Otherwise, an Air-Fryer Grilled Cheese is the perfect choice. For salad lovers, I recommend a Cucumber-Avocado Salad or a Kale Salad with Cranberries to complement beef noodle soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 large carrot peeled and diced
- 2 medium celery stalks diced
- 4 cloves garlic minced
- 1 pound beef stew meat cubed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon celery salt
- 6 cups beef broth plus more if needed
- 2 cups frozen egg noodles
- Salt and pepper to taste
- Parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery.
- Cook until vegetables are slightly softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Increase heat to medium-high and add the beef stew meat to the pot. Cook until the meat is browned on all sides. Mix in onion powder, garlic powder, oregano, and celery salt.
- Pour in the beef broth and bring to a boil. Reduce heat to low and let simmer for 1 hour, or until the beef is tender, adding more broth during cooking if needed.
- Add egg noodles to the pot and cook according to package instructions, usually about 7-10 minutes, until tender.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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