Beef Noodle Vegetable Soup is so savory and delicious. It's 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. This is a great recipe to make up over the weekend and have for lunches the following week. Your family will find this tasty soup recipe mouthwatering and so irresistible that they'll want seconds and thirds!
Course Beef Main Dishes, Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 10
Calories 392kcal
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
2lbs.stew beefcut in small bite-sized pieces
2tbsp.olive oil
4cupsbeef brothor more, if desired
2largecarrotspeeled and thinly sliced
2ribscelerydiced
1leekgreen top removed, washed thoroughly, sliced
1smalloniondiced
1bell pepperdiced, any color
16oz. bagnarrow Amish noodles(I used Essenhaus brand)
1cupfrozen green beans
1cupfrozen peas
1cupfrozen corn
1tbsp.dried parsleyor more, if desired
1tsp.dried thymeor more, if desired
1tsp.dried marjoramor more, if desired
2tsp.sea salt
1/2tsp.ground black pepper
1/2tsp.fresh parsley for garnish, if desired
1/2tsp.fresh thyme for garnish, if desired
2qts.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
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.