Why You’ll Love this Beef Noodle Soup Recipe
When you cozy up with a bowl of this beef noodle soup, you’ll instantly understand why it’s a favorite. The rich, hearty flavors wrap around you like a warm blanket, perfect for chilly days.
Every spoonful bursts with tender meat and vibrant veggies, creating a comforting balance. I love how the spices blend together, making each bite exciting.
Plus, it’s the kind of dish that brings family and friends together, sparking laughter and stories. Whether you’re feeling under the weather or just craving something satisfying, this soup delivers warmth and joy that you’ll want to savor again and again.
Ingredients of Beef Noodle Soup
When it comes to making beef noodle soup, having the right ingredients is key to bringing that warm, cozy flavor to life. You’ll need a mix of fresh veggies, hearty beef, and flavorful seasonings that all come together in a warm broth.
I always find it a bit therapeutic to chop up the veggies—there’s something soothing about the rhythm of slicing, dicing, and stirring. Plus, it’s a great way to get those culinary juices flowing. Ready to gather what you need? Here’s a handy list to get you started.
Ingredients for Beef Noodle Soup:
- 2 tablespoons butter
- 1 1/2 lbs beef stew meat, cubed (or leftover meat from a roast)
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 cup celery, chopped
- 1 cup green pepper, chopped
- 2 beef bouillon cubes
- 1/4 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper (freshly ground is best!)
- 2 bay leaves
- 1 cup carrot, thinly sliced
- 1 cup cabbage, chopped
- 6 cups beef broth (homemade if you’re feeling fancy)
- 2 cups tomato juice
- 1 (14 1/2 ounce) can diced Italian-style tomatoes (or stewed tomatoes, with juice)
- 2 1/2 cups frozen egg noodles
- Salt, to taste (seasoning salt works wonders)
Now, let’s talk about some considerations regarding these ingredients. Fresh vegetables make all the difference in flavor and texture, so if you can, try to use them instead of canned or frozen.
But hey, life happens, and sometimes you just need to grab what’s available. If you’re in a pinch, frozen veggies can still do the trick! And about that beef—using leftover roast is a great way to save time and reduce waste; it’s like a two-for-one deal.
Don’t forget to adjust the salt according to your taste, especially if you’re using bouillon cubes, as they can be pretty salty. So, gather these ingredients and get ready to make something that won’t only fill your belly but warm your heart too.
How to Make Beef Noodle Soup
Alright, let’s plunge into making that comforting bowl of Beef Noodle Soup. First off, you’ll want to grab your trusty large stockpot and set it over medium-high heat. Toss in 2 tablespoons of butter and let it melt down.
Once it’s all bubbly and fragrant, it’s time to add in the star of the show—1 1/2 pounds of cubed beef stew meat. If you’re using leftover roast, that’s perfectly fine too; just remember to sauté it until the veggies are nice and tender.
Now, in goes 1 large chopped onion, 1 cup of chopped celery, 1 cup of chopped green pepper, and 1 cup of thinly sliced carrots. Sauté these ingredients for about 5 minutes, stirring occasionally, until the meat is browned and the veggies start to soften. You know you’re on the right track when your kitchen starts to smell like a cozy diner on a cold day.
Once your meat and veggies are looking good, it’s time to bring in the flavor brigade. Add in 2 beef bouillon cubes, 1/4 teaspoon of dried parsley, 1/2 teaspoon of dried basil, 1/2 teaspoon of freshly ground black pepper, and 2 bay leaves.
Then, pour in 6 cups of beef broth—homemade if you’re feeling fancy, but store-bought works just fine too. Next, add 2 cups of tomato juice and a can (14 1/2 ounces) of diced Italian-style tomatoes (or stewed tomatoes, juice included).
Give everything a good stir, bring it all to a gentle boil, and then reduce the heat to low. Cover the pot partially and let it simmer for about 45 minutes. This is where the magic happens, as all those flavors meld together, creating that warm, hearty essence we crave.
After 45 minutes, it’s time to add in 2 1/2 cups of frozen egg noodles. These little noodles are like the cherry on top of your soup sundae. Stir them in and let the soup simmer for another 20 minutes, or until the noodles are tender.
As you wait, take a moment to enjoy the aroma wafting through your kitchen—it’s the scent of love and comfort. Just before serving, don’t forget to fish out those bay leaves. They add flavor, but you don’t want anyone crunching down on one.
When everything is ready, serve up your Beef Noodle Soup hot, and maybe pair it with some crusty bread for dipping. You’ll find that this soup not only satisfies your hunger but also warms your soul. Enjoy!
Beef Noodle Soup Substitutions & Variations
Although I love the classic Beef Noodle Soup recipe, there are plenty of ways to make it your own with substitutions and variations.
You can swap beef stew meat for chicken, pork, or even tofu for a vegetarian option. If you’re short on time, use pre-cooked noodles instead of frozen ones.
For a twist, add fresh herbs like cilantro or basil, or throw in some spicy chili flakes for heat. You can also experiment with different vegetables, like mushrooms or bok choy.
The beauty of this dish is its versatility—don’t hesitate to get creative with what you have on hand!
What to Serve with Beef Noodle Soup
If you’re looking to elevate your Beef Noodle Soup experience, consider serving it with a side of crusty bread or warm rolls. The bread’s texture complements the hearty soup perfectly, letting you soak up every drop of that rich broth.
I also love adding a fresh side salad, featuring crisp greens and a tangy vinaigrette, which balances the soup’s savory flavors.
For a little crunch, some crispy vegetable spring rolls make a delightful pairing.
And don’t forget a sprinkle of fresh herbs on top of the soup to really brighten the dish.
Enjoy the harmony of flavors!
Additional Tips & Notes
When preparing Beef Noodle Soup, I’ve found a few tips that can really enhance the dish.
First, using a mix of fresh herbs like cilantro or green onions as a garnish adds a burst of flavor.
If you want a richer taste, consider browning the beef longer before adding the vegetables.
For extra depth, you can incorporate a splash of soy sauce or Worcestershire sauce.
Adjust the salt to your preference, especially if you’re using bouillon cubes.
Finally, if you have leftovers, let the soup sit overnight; the flavors meld beautifully, making it even tastier the next day!