There’s nothing quite like a steaming bowl of hearty soup to warm you up on a chilly day.

This vegetable beef noodle soup is packed with tender beef, fresh vegetables, and comforting egg noodles simmered in a rich broth.

It’s the kind of meal that feels like a hug in a bowl.

Why You’ll Love This Recipe

The beef is simmered low and slow until it’s fork-tender.

A mix of classic vegetables makes this soup both nutritious and flavorful.

Egg noodles give it that homestyle comfort you crave.

It’s a one-pot meal that’s easy to prepare and perfect for leftovers.

What You’ll Need (Ingredient Highlights)

Beef stew meat: Becomes incredibly tender after simmering in broth.

Beef broth: Forms the rich, savory base of the soup.

Egg noodles: Add heartiness and soak up the flavorful broth.

Carrots, celery, potatoes, and green beans: A wholesome blend of veggies for balance and texture.

Onion and garlic: Build aromatic depth from the very first step.

Dried thyme: A subtle earthy herb that complements the beef perfectly.

Pro Tips Before You Start

Brown the beef well before adding liquids—this step builds deep flavor.

Cut vegetables into uniform sizes so they cook evenly.

If you like a thicker broth, let the soup simmer uncovered for the last 10 minutes.

Make extra and freeze half—it reheats beautifully.

How to Make Hearty Vegetable Beef Noodle Soup

Step 1 – Brown the beef

Heat olive oil in a large pot and sear the beef until golden on all sides.

Step 2 – Build the aromatics

Add onion and garlic, cooking until fragrant and softened.

Step 3 – Add broth and vegetables

Pour in beef broth and water.

Add carrots, celery, potatoes, green beans, thyme, salt, and pepper.

Bring to a simmer.

Step 4 – Simmer until tender

Reduce heat and cook for about 1 hour, or until the beef is tender and vegetables are soft.

Step 5 – Cook the noodles

Stir in the egg noodles and cook for another 10 minutes until tender.

Step 6 – Serve

Ladle into bowls and serve hot, garnished with fresh parsley if desired.

What to Serve Them With

Pair with warm crusty bread or garlic rolls to soak up the broth.

Serve with a simple green salad for a lighter side.

Add a sprinkle of Parmesan cheese for extra richness.

Variations / Substitutions

Use barley or rice instead of egg noodles for a different texture.

Swap stew beef for ground beef to make it quicker.

Try sweet potatoes instead of regular potatoes for a twist.

Add corn or peas for extra veggies and sweetness.

Storage & Leftovers

Refrigerate in an airtight container for up to 4 days.

Freeze in portions for up to 2 months.

Reheat on the stovetop over medium heat, adding a splash of broth or water if needed.

FAQs

Can I make this soup in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours, adding noodles in the last 30 minutes.

Can I use leftover roast beef?
Absolutely—it’s a great way to repurpose cooked beef.

Do the noodles get soggy if stored?
They may soften over time, so you can cook noodles separately and add them when serving.

Can I make it gluten-free?
Yes, use gluten-free noodles and check your broth for gluten-free labeling.

How do I make the broth richer?
Add a splash of red wine or a tablespoon of tomato paste when cooking.

Can I double this recipe?
Yes, just use a larger pot—it’s great for meal prep or feeding a crowd.

Final Thoughts

This hearty vegetable beef noodle soup is a true comfort classic.

With tender beef, fresh vegetables, and cozy noodles, it’s nourishing and filling without being complicated.

Perfect for a weeknight dinner or a big batch meal prep.