Hearty Beef Noodle Soup
Hearty Beef Noodle Soup
Ingredients
For the Soup Base
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 6 cups beef broth
- 14 1/2 ounces diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Noodles
- 4 ounces egg noodles, medium width
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
⏱️ 8 min
- 2
Add the chopped yellow onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the beef broth and add the undrained diced tomatoes, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Uncover the pot and add the egg noodles. Increase the heat to medium and cook, stirring occasionally, until the noodles are tender, about 7 to 10 minutes, or according to package directions.
⏱️ 10 min
- 6
Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef Noodle Soup
Ingredients
For the Soup Base
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 6 cups beef broth
- 14 1/2 ounces diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Noodles
- 4 ounces egg noodles, medium width
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
⏱️ 8 min - 2
Add the chopped yellow onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the beef broth and add the undrained diced tomatoes, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Uncover the pot and add the egg noodles. Increase the heat to medium and cook, stirring occasionally, until the noodles are tender, about 7 to 10 minutes, or according to package directions.
⏱️ 10 min - 6
Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 4 min