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Beef Noodle Vegetable Soup | Can't Stay Out of the Kitchen | this fantastic #soup uses my favorite #Amish #noodles, #StewBeef & lots of #veggies. The seasonings make the taste awesome. It's terrific comfort food for #fall or winter meals. Our company loved this #recipe. #AmishNoodles #carrots #peas #corn #GreenBeans #beef #BeefNoodleVegetableSoup

Beef Noodle Vegetable Soup

Teresa Ambra
This savory and delicious soup is chocked full of veggies, stew beef and Amish Noodles. It's seasoned to perfection with marjoram, thyme and parsley. It is absolutely delightful comfort food that's hearty and satisfying for fall or winter nights.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 10
Calories 391 kcal

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 carrots peeled and thinly sliced
  • 2 ribs celery diced
  • 1 leek green top removed, washed thoroughly and sliced
  • 1 small onion diced
  • 1 bell pepper diced (any color)
  • 16 oz. bag narrow Amish noodles (I use 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 quarts very hot water (or you can use more 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

NOTE: Because these Amish noodles absorb so much liquid, I added hot water to thin the soup appropriately.
 
NOTE: I highly recommend not omitting the leeks or the marjoram in the recipe. Both provide needed savory flavors to increase the flavor of the soup.
 
NOTE: If you don’t want as many noodles, you can cut down to 8-oz. In that case, you won’t need but one quart of hot water.
 
NOTE: I purchase Esssenhaus Amish Noodles at a local Walmart. They are also available on Amazon and directly from the company.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 391kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 94mgSodium: 836mgPotassium: 748mgFiber: 5gSugar: 4gVitamin A: 2932IUVitamin C: 29mgCalcium: 106mgIron: 5mg
Keyword beef, carrots, corn, gluten free, green beans, main dish, noodles, peas, soup
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