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:


  • 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


  1. 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.
  2. In the same pot, add chopped onion, sliced carrots, chopped celery, and minced garlic. Sauté until the vegetables are softened.
  3. Pour in the beef broth, diced tomatoes, and add the browned beef back to the pot.
  4. Add green beans, corn, peas, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a simmer.
  5. Allow the soup to simmer for about 20-30 minutes or until the beef is tender and the vegetables are cooked through.
  6. Meanwhile, cook the noodles according to the package instructions. Drain and set aside.
  7. Before serving, remove the bay leaf from the soup.
  8. 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)