Description
Vegetable Beef Noodle Soup is a heartwarming dish that combines tender beef, vibrant vegetables, and flavorful egg noodles in a rich broth. Each bowl evokes nostalgic memories of family gatherings and cozy nights, making it the perfect comfort food for chilly evenings. This one-pot recipe is easy to prepare and can be customized with seasonal vegetables, ensuring a delightful experience for both novice cooks and seasoned chefs.
Ingredients
Scale
- 1 lb beef chuck roast
- 8 oz wide egg noodles
- 2 large carrots, sliced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- In a large pot over medium-high heat, add a splash of oil and brown the beef chuck roast on all sides. Remove from pot.
- Sauté onions in the same pot until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Pour in the beef broth, return the beef to the pot along with carrots, celery, thyme, and bay leaf. Bring to a gentle boil.
- Lower heat and simmer for 30 minutes to meld flavors.
- Add egg noodles and cook according to package instructions (about 8 minutes) until tender.
- Adjust seasoning as needed, remove the bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg