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Vegetable Beef Noodle Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 6
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • 1 lb beef chuck cut into bite-sized chunks
  • 1 yellow onion chopped into large pieces
  • 6 cloves of garlic chopped
  • 1 (15 oz) can diced tomatoes
  • 1-2 tsp dried thyme
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 bay leaf
  • 6 cups of beef broth
  • 3 carrots peeled and diced
  • 2 stalks of celery diced
  • 1 cup fresh green beans cut into thirds
  • ¼ lb spaghetti noodles broken into pieces

Instructions

    Cup of Yum
  1. Preheat oven to 300 degrees.
  2. Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings, and beef broth.
  3. Cover and cook in the oven for at least 3-4 hours, checking occasionally to make sure there is enough liquid. Remove pot from oven place on stovetop over medium-low heat.
  4. Add carrot, green beans, and celery to the stew, and add more beef broth if low. Taste and re-season if needed. Cover and cook for 45 minutes.
  5. Add the broken spaghetti noodles and cook for an additional 10-15 minutes. Serve and enjoy!