5.0 from 6 votes
Beef Noodle Soup
This Beef Noodle Soup is hearty and loaded with tender beef, noodles, and plenty of vegetables. It's a comforting meal with rich flavors, perfect for any time you’re craving a warm, filling bowl of goodness.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8
Calories: 246 kcal
Course:
Soup , Lunch , Dinner
Cuisine:
American
Ingredients
- 1½ pounds beef stew meat cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 2 talks celery sliced
- 8 ounces mushrooms sliced
- 8 cups beef broth low sodium
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1-2 cubes beef bouillon
- salt and pepper to taste
- 2 cups wide egg noodles
- 1 cup frozen peas
- fresh parsley chopped (for garnish)
Instructions
- In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
- In the same pot, add the chopped onion, sliced carrots, celery, and mushrooms to the pot. Cook for about 5-7 minutes until the vegetables start to soften. Add 3 cloves of minced garlic and cook for another minute, until fragrant.
- Return the beef to the pot. Add 8 cups of beef broth, 1 cup of water, dried thyme, dried rosemary, bay leaves, beef bouillon, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender.
- Stir in the wide egg noodles and cook according to package instructions, about 7-10 minutes. Add the frozen peas during the last 2 minutes of cooking.
- Remove the bay leaves. Ladle the soup into bowls and garnish with chopped fresh parsley.
Cup of Yum
Notes
- Brown the beef in batches so it doesn’t steam and lose its juices.
- If you’re planning to freeze the soup, leave out the noodles and add them fresh when reheating to avoid sogginess.
- Feel free to swap the egg noodles with your favorite pasta or even gluten-free noodles.
Nutrition Information
Serving
1serving
Calories
246kcal
(12%)
Carbohydrates
16g
(5%)
Protein
27g
(54%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
577mg
(24%)
Potassium
1049mg
(30%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4353IU
(87%)
Vitamin C
6mg
(7%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 246
% Daily Value*
| Serving | 1serving | |
| Calories | 246kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 577mg | 24% |
| Potassium | 1049mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4353IU | 87% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.