Description
This Beef and Vegetable Soup is the ultimate comfort food! With tender ground beef, colorful veggies, savory broth, and egg noodles, it’s perfect for cozy nights or feeding a crowd. Satisfying and nourishing!
Ingredients
Scale
- 1 lb ground beef (for savory richness)
- 1 onion, diced (for sweetness and depth)
- 3 carrots, chopped (for color and sweetness)
- 2 celery stalks, diced (for texture and flavor)
- 3 garlic cloves, minced (for aromatic flavor)
- 8 cups beef stock (for a flavorful base)
- 1 (14 oz) can diced tomatoes (for acidity and sweetness)
- 2 cups egg noodles (for heartiness)
- 1 bay leaf (for subtle complexity)
- 1 tsp thyme (for herby notes)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish and freshness)
Instructions
- Cook the Ground Beef and Onion:
- Heat a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the Vegetables:
- Stir in the chopped carrots, diced celery, and minced garlic. Cook for 2-3 minutes, stirring occasionally.
- Simmer the Soup:
- Add the beef stock, diced tomatoes, bay leaf, thyme, salt, and pepper.
- Bring the soup to a simmer and cook for 20 minutes, or until the vegetables are tender.
- Cook the Egg Noodles:
- Add the egg noodles to the soup and cook until tender, about 8-10 minutes.
- Season and Serve:
- Taste and adjust the seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley and serve warm.
Notes
- For a lighter version, use low-sodium beef stock and lean ground beef.
- Double the recipe for larger gatherings—this soup is always a hit!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American