Beef Noodle Vegetable Soup
Beef Noodle Vegetable Soup is awesome! I hit the gold mine with this fantastic recipe. This healthy, clean-eating recipe uses my favorite Amish Noodles in a tasty and delicious soup. I add wholesome ingredients, seasonings and poof! A soup that is one of the best comfort foods you’ll ever eat! Seriously, this soup is so hearty, filling and satisfying. It is one succulent and delectable soup.
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Back at the beginning of November 2018, a friend of ours had emergency gall bladder surgery. He regularly attended our Friday night care group with his wife. She dropped off a dessert that Friday night and said her husband came home early in a lot of pain. He struggled with it over the weekend. On Sunday, I dropped off a Chicken Tetrazzini casserole. I also added some leftovers from our New Member’s Connection Class luncheon at church. On Monday he was rushed to the doctor and they performed the emergency gall bladder removal. His doctor said the gall bladder had a lot of infection. It was no wonder he was feeling so poorly.
It was a couple of days later when he was finally able to go home. Meanwhile, I made this recipe on Friday and delivered it to them on Saturday. I was in the middle of preparing a lot of meals for our youth’s “The Weekend” event at our church. I didn’t have time to make a lot of stuff to go with it. So I added a quick and easy loaf of homemade bread (our favorite recipe), and some Double Chocolate Donuts for dessert. 🙂 I made the donuts for breakfast for the weekend and was just too tired to come up with a different dessert after that busy, busy week. So they got donuts for dessert instead of a real dessert. They didn’t seem to mind. 🙂
I was really surprised to see them back in church the next day. They raved over this soup and said they really enjoyed it. I reminded them that the Amish Noodles soak up a lot of liquid so they may have to add additional water or broth when reheating. (I sent them a really large plastic container of this soup–enough for several days). This recipe turned out so heavenly that I’ve decided to republish it again for newer blog followers.
Beef Noodle Vegetable Soup is awesome. Just saying…. I highly recommend it to make over the weekend and then take to the office for lunches during the week. If you’re gluten intolerant, switch out the noodles for gluten free noodles or pasta instead. Either way, this soup is sooooo delicious.
Beef Noodle Vegetable Soup is so mouthwatering.
Amish Noodles make this soup one of the best comfort foods ever!
This soup is seasoned with marjoram, thyme and parsley. The seasonings add such wonderful flavor to the soup.
This comforting soup is hearty, filling and totally satisfying.
Here’s what I did.
I used these ingredients. I get the Amish Noodles at a local Wal-Mart.
Heat a couple of tablespoons of olive oil over medium heat in Dutch oven. Add stew beef. Be sure to cut it down in small pieces. Otherwise, it won’t be tender enough later. Cook about 20 minutes until all sides of the beef are completely browned well. It doesn’t hurt to cook it long at this point as it will help the meat get more tender.
Add sliced leeks, celery, carrots, bell pepper and onions.
Stir to combine.
Add beef broth.
Cover with lid and cook over low to medium heat about 10-15 minutes, or until carrots and meat become tender. If the meat doesn’t test very tender at this point, cook it an additional 15 minutes.
Add frozen corn, frozen peas, frozen green beans and noodles.
Add about 2 quarts very hot water or beef broth.
Add seasonings.
Cover with lid and simmer over low to medium heat about 20-30 minutes or until noodles are cooked and beef tests done.
Using Amish Noodles makes this recipe heavenly. They are superior to any other noodle on the market. However, they absorb a lot of liquid during cooking and later during refrigeration. You may need to add additional water when reheating the soup.
I sent most of this to a friend who was recovering from emergency gall bladder surgery. They loved the soup.
I drooled over every mouthful of this savory soup.
I loved eating this fantastic Beef Noodle Vegetable Soup recipe for lunches during the week.
Here’s the recipe.
BEEF NOODLE VEGETABLE SOUP
(My own concoction)
Beef Noodle Vegetable Soup
Equipment
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 2 lbs. stew beef cut in small bite-sized pieces
- 2 tbsp. olive oil
- 4 cups beef broth or more, if desired
- 2 large carrots peeled and thinly sliced
- 2 ribs celery diced
- 1 leek green top removed, washed thoroughly, sliced
- 1 small onion diced
- 1 bell pepper diced, any color
- 16 oz. bag narrow Amish noodles (I used Essenhaus brand)
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp. dried parsley or more, if desired
- 1 tsp. dried thyme or more, if desired
- 1 tsp. dried marjoram or more, if desired
- 2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. fresh parsley for garnish, if desired
- 1/2 tsp. fresh thyme for garnish, if desired
- 2 qts. very hot water (or you can use additional beef broth)
Instructions
- Sauté beef in olive oil in a large Dutch oven over medium heat--about 15-30 minutes.
- Add carrots, leeks, celery, onions, and bell pepper.
- Stir to combine.
- Add beef broth.
- Cover with lid and bring to a simmer.
- Cook over low to medium heat about 10-15 minutes.
- If beef does not test very tender, cover with lid and cook an additional 15 minutes.
- Add peas, corn, green beans and noodles.
- Stir in parsley, thyme, marjoram, salt and pepper.
- Stir to combine.
- Cover with lid.
- Simmer mixture about 20-30 minutes or until veggies and noodles are tender.
- If noodles absorb too much liquid, add hot water as needed, to bring to proper consistency.
- Check seasonings.
- Add additional salt and pepper, if desired.
- Stir to combine.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Beef Noodle Vegetable Soup is terrific comfort food for rainy fall and winter nights.
The soup is chocked full of veggies, Amish noodles and stew beef. It really turned out so wonderfully.
Better come over and sample a bite!
This is an exceptionally great meal to make over the weekends and then reheat the leftovers during the week!
You may also enjoy these delicious recipes!
Slow Cooker Beef and Vegetable Soup
Slow Cooker Beef and Sweet Potato Stew
Recipe originally published November 29, 2018.
Beef Noodle Vegetable Soup
Equipment
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 2 lbs. stew beef cut in small bite-sized pieces
- 2 tbsp. olive oil
- 4 cups beef broth or more, if desired
- 2 large carrots peeled and thinly sliced
- 2 ribs celery diced
- 1 leek green top removed, washed thoroughly, sliced
- 1 small onion diced
- 1 bell pepper diced, any color
- 16 oz. bag narrow Amish noodles (I used Essenhaus brand)
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp. dried parsley or more, if desired
- 1 tsp. dried thyme or more, if desired
- 1 tsp. dried marjoram or more, if desired
- 2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. fresh parsley for garnish, if desired
- 1/2 tsp. fresh thyme for garnish, if desired
- 2 qts. very hot water (or you can use additional beef broth)
Instructions
- Sauté beef in olive oil in a large Dutch oven over medium heat–about 15-30 minutes.
- Add carrots, leeks, celery, onions, and bell pepper.
- Stir to combine.
- Add beef broth.
- Cover with lid and bring to a simmer.
- Cook over low to medium heat about 10-15 minutes.
- If beef does not test very tender, cover with lid and cook an additional 15 minutes.
- Add peas, corn, green beans and noodles.
- Stir in parsley, thyme, marjoram, salt and pepper.
- Stir to combine.
- Cover with lid.
- Simmer mixture about 20-30 minutes or until veggies and noodles are tender.
- If noodles absorb too much liquid, add hot water as needed, to bring to proper consistency.
- Check seasonings.
- Add additional salt and pepper, if desired.
- Stir to combine.