Mom’s Vegetable Beef Noodle Soup Recipe

Introduction

Mom’s Vegetable Beef Noodle Soup is a comforting and hearty classic that’s perfect for chilly days. This flavorful soup combines tender ground beef, fresh vegetables, and noodles in a rich broth. It’s an easy-to-make dish that the whole family will love.

Ingredients

• 1 lb ground beef (or turkey)
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 4 cups beef broth
• 3 cups water
• 14 oz. diced tomatoes (not drained)
• 1/2 lb uncooked pasta
• 1/2 cup celery, sliced
• 1/2 cup carrots, sliced
• 2 beef bouillon cubes
• 1/2 tsp basil
• 9 oz. frozen mixed veggies

Instructions

1. Step 1: In a 4-quart saucepan or Dutch oven, brown the ground beef over medium heat until cooked through.
2. Step 2: Add the chopped onion and minced garlic to the beef, cooking until the onion is tender and translucent.
3. Step 3: Drain any excess fat from the pan, then add the beef broth, water, diced tomatoes (with juices), uncooked pasta, sliced celery, sliced carrots, beef bouillon cubes, and basil.
4. Step 4: Cover the pot and bring the mixture to a boil over high heat.
5. Step 5: Reduce the heat to low and let the soup simmer gently for 45 to 60 minutes, stirring occasionally to prevent sticking.
6. Step 6: Stir in the frozen mixed vegetables and cook for an additional 10 minutes, or until the vegetables and pasta are tender.

Tips & Variations

• Use ground turkey for a leaner option without sacrificing flavor.
• Substitute your favorite pasta shape, such as egg noodles or small shells.
• Add a pinch of crushed red pepper for a subtle spicy kick.
• Fresh herbs like parsley or thyme can be added at the end for extra brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the pasta from becoming mushy. For longer storage, freeze the soup without the pasta and add cooked noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen mixed veggies?

Yes, fresh vegetables like peas, corn, or green beans work well. Add them during the last 10 minutes of cooking to maintain their texture.

How can I make this soup vegetarian?

Substitute the ground beef with plant-based crumbles or extra vegetables, and use vegetable broth instead of beef broth. Omit the beef bouillon cubes for a vegetarian version.

Mom’s Vegetable Beef Noodle Soup Recipe

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A hearty and comforting Mom’s Vegetable Beef Noodle Soup recipe featuring ground beef, a mix of fresh and frozen vegetables, and tender noodles simmered in a flavorful beef broth. Perfect for a cozy meal that is easy to prepare on the stovetop.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 lb ground beef (or turkey)
• 1/2 cup onion, chopped
• 2 garlic cloves, minced

Broth and Seasonings

• 4 cups beef broth
• 3 cups water
• 14 oz diced tomatoes (not drained)
• 2 beef bouillon cubes
• 1/2 tsp basil

Vegetables

• 1/2 cup celery, sliced
• 1/2 cup carrots, sliced
• 9 oz frozen mixed veggies

Pasta

• 1/2 lb uncooked pasta

Instructions

1. Brown the beef: In a 4-quart saucepan or Dutch oven, brown the ground beef over medium heat until fully cooked with no pink remaining.
2. Sauté aromatics: Add the chopped onion and minced garlic to the beef and cook until the onion is tender and translucent.
3. Drain fat and add liquids: Drain any excess fat from the pot, then add the beef broth, water, diced tomatoes (with juice), bouillon cubes, basil, celery, carrots, and uncooked pasta to the pot. Stir to combine.
4. Bring to boil: Cover the pot and bring the soup to a boil over medium-high heat.
5. Simmer soup: Reduce the heat to low and let the soup simmer uncovered for 45 to 60 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
6. Add frozen vegetables: Stir in the frozen mixed vegetables and continue cooking for an additional 10 minutes, or until the vegetables and pasta are tender.

Notes

• You can substitute ground turkey for ground beef for a leaner option.
• Use any type of pasta you prefer, such as egg noodles or small shells.
• If you want a thicker soup, reduce the amount of water or cook longer uncovered to evaporate some liquid.
• For extra flavor, add herbs like thyme or parsley during the simmering stage.
• Leftover soup keeps well refrigerated for up to 3 days and freezes nicely.

Keywords: beef noodle soup, vegetable beef soup, homemade soup recipe, easy beef soup, comfort food