Vegetable Beef Noodle Soup

Ground beef, beef broth, stewed tomatoes, mixed veggies, egg noodles, and dried herbs combine in this cozy Vegetable Beef Noodle Soup, ready in just 30 minutes.

this Recipe

You ever have one of those days where all you want is something warm, hearty, and satisfying—something that feels like a big hug in a bowl? That’s exactly how this Vegetable Beef Noodle Soup came into my life. It was one of those chaotic evenings where the fridge was looking a little sad, the kids were hangry, and I was two seconds away from ordering takeout.

I started rummaging around the pantry, desperate for inspiration, and found a can of stewed tomatoes, some beef broth, and a lonely bag of egg noodles. I had a pound of ground beef in the fridge and thought, Okay, let’s see what happens. What came out of that pot was pure magic. The kind of soup that makes you feel like you’ve got your life together (even if you were just panicking 20 minutes ago).

Now, this recipe is my go-to. It’s simple, it’s comforting, and it reminds me of the soups my mom used to make when I was a kid. There’s something nostalgic about a good bowl of soup, isn’t there? It’s not just food—it’s a feeling.

Why You’ll Love This Vegetable Beef Noodle Soup Recipe?

• Quick and Effortless: You don’t need to be a chef to pull this off. It’s dinner in 30 minutes, start to finish.
• Budget-Friendly Comfort: It’s made with simple, affordable ingredients you probably already have.
• Perfectly Hearty: Packed with ground beef, noodles, and veggies, it’s a complete meal in one pot.
• Family-Approved: Even picky eaters love it. (Well, mostly for the noodles—but I’ll take it.)
• Great for Leftovers: Somehow, it tastes even better the next day.

Ingredient Notes:

Every ingredient in this Vegetable Beef Noodle Soup plays its part, and honestly? They all deserve a little spotlight:

• Ground Beef: Lean ground beef is your best bet. It’s hearty without being greasy. Feeling adventurous? Try ground turkey or chicken for a lighter twist.
• Onion: Adds depth to the soup. Dice it finely if you’re feeding onion skeptics—it blends right in after cooking.
• Beef Broth: This is the soul of the soup. Low-sodium broth is a good option if you want more control over the salt.
• Stewed Tomatoes: These add a slightly sweet, rich flavor. Blending them creates a smooth base, but if you’re feeling lazy (I’ve been there), you can skip that step.
• Mixed Vegetables: The ultimate shortcut. It’s a little nostalgic, right? Like the canned veggies your grandma used to love.
• Egg Noodles: They cook fast, soak up the broth, and make the soup feel extra cozy. Plus, they’re just fun to eat.
• Dried Herbs: Basil and parsley keep the flavors simple and classic. Feel free to experiment if you’ve got other dried herbs lying around.

How To Make Vegetable Beef Noodle Soup?

Ready to make the easiest, coziest dinner ever? Let’s do this.

1. Brown the Beef and Onion
   Grab a big soup pot, crank up the heat to medium-high, and toss in your ground beef, diced onion, salt, and pepper. Cook until the beef is browned, breaking it up as it cooks. If you’re like me and always multitasking, try not to burn the onions while texting. Drain the grease when it’s done—no one likes greasy soup.
2. Blend the Stewed Tomatoes
   Pop the stewed tomatoes into a blender and blend until smooth. This step takes about 10 seconds but makes a big difference. If you like your soup chunkier, though, skip the blender. You do you.
3. Combine the Ingredients
   Pour the blended tomatoes into the pot with the cooked beef. Then add the beef broth, diced tomatoes (don’t drain them!), mixed veggies, basil, and parsley. Give everything a good stir. At this point, your kitchen is already starting to smell amazing.
4. Bring It to a Boil
   Crank the heat to high and let the soup come to a boil. This is when all those flavors start mingling and doing their thing.
5. Add the Noodles
   Once the soup is boiling, stir in the uncooked egg noodles. Cover the pot with a lid, turn the heat down to low, and let it simmer for about 12-15 minutes. The noodles will cook right in the soup, soaking up all that beefy goodness.
6. Taste and Adjust
   Before you call it done, give the soup a taste. Need a little more salt? Maybe a pinch of pepper? Adjust as needed—it’s your soup, after all.

Storage Options:

Soup leftovers are basically a gift to your future self. Here’s how to keep them fresh:

• Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
• Freeze: If you’re planning to freeze it, leave out the noodles. They don’t freeze well and can get mushy. Just add freshly cooked noodles when you’re ready to eat. The soup base will keep in the freezer for up to 3 months.

Variations and Substitutions:

This recipe is super flexible, so don’t be afraid to switch things up. Here are a few ideas:

• Switch the Protein: Ground turkey, chicken, or even sausage can work beautifully.
• Try a Different Noodle: Macaroni, rotini, or even rice would be great substitutes for egg noodles.
• Fresh Veggies: Got some carrots, celery, or zucchini hanging out in the fridge? Chop them up and toss them in.
• Add Some Heat: A pinch of red pepper flakes or a splash of hot sauce will warm things up (literally).
• Herb Swaps: Oregano, thyme, or even Italian seasoning can add a fun twist.

What to Serve with Vegetable Beef Noodle Soup?

This soup is pretty much a meal in itself, but pairing it with a little something extra never hurts:

• Crusty Bread: Perfect for soaking up the broth. Bonus points if it’s warm and buttery.
• Simple Side Salad: Something crisp and fresh balances out the hearty soup.
• Grilled Cheese: Because soup and grilled cheese are basically soulmates.

Frequently Asked Questions:

Can I use fresh vegetables instead of canned?

Absolutely! Just dice them into small pieces so they cook evenly. You might need to simmer the soup a little longer to get them tender.

How do I reheat the soup without overcooking the noodles?

Reheat gently on the stove over medium heat, stirring occasionally. If the noodles have soaked up too much broth, just add a splash of beef broth or water to thin it out.

Can I make this soup in advance?

Totally! The flavors actually get better as they sit. Just store it in the fridge and reheat before serving. If you’re making it for the freezer, leave out the noodles until you’re ready to serve.

So, what do you think? Are you ready to give this Vegetable Beef Noodle Soup a try? It’s simple, cozy, and guaranteed to hit the spot. Let me know how it turns out—or if you “accidentally” eat half the pot yourself. (Been there. No shame.)

Vegetable Beef Noodle Soup

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

This shocking Vegetable Beef Noodle Soup mixes ground beef with nutritious vegetables and aromatic herbs, all in one pot creating a symphony of flavors. In thirty minutes you'll have a piping bowl of goodness that's perfect, for those chilly nights or busy evenings. Let the enticing aroma fill your kitchen as you embark on an experience that promises both nourishment and indulgence.

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6 Servings

Ingredients

1x2x3x

• 1 pound lean ground beef
• 1 small onion finely diced
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 can 15 oz. Italian-style stewed tomatoes, blended
• 2 cans 15 oz. each beef broth
• 1 can 15 oz. petite diced tomatoes, not drained
• 1 can 15 oz. mixed vegetables, drained
• 1 tsp dried basil
• 1 tsp dried parsley
• 1½ cups uncooked egg noodles

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Instructions

 

1. In a large soup pot cook the ground beef finely chopped onion, kosher salt and black pepper over medium-high heat. Make sure to break up the beef as it cooks until it's no longer pink. Remove any grease.
2. Blend the can of style stewed tomatoes. Add this mixture to the pot with the cooked beef.
3. Next, pour in the beef broth. Add the tomatoes (without draining), mixed vegetables, dried basil and dried parsley. Bring everything to a boil.
4. Once it starts boiling stir in the egg noodles. Cover the pot with a lid lower the heat to low and let the soup simmer, for 12 to 15 minutes. This allows all those delicious flavors to come together while ensuring that the noodles cook perfectly.
5. Once your noodles are tender and ready to go your Vegetable Beef Noodle Soup is all set for some enjoyment! Simply ladle it into bowls. Savor those heartwarming flavors.

Notes

For a gluten-free version of this delightful Vegetable Beef Noodle Soup, simply switch out the standard egg noodles with gluten-free egg noodles or your chosen gluten-free pasta. Confirm that all other ingredients, including the canned items and spices, are certified gluten-free as well. In this way you can enjoy every spoonful of this comforting soup without any concerns.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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