Introduction

There is something undeniably magical about a steaming bowl of soup on a chilly evening. It’s the kind of meal that feels like a warm hug from the inside out. While many traditional beef soups require hours of simmering to get the meat tender, my Vegetable Beef Noodle Soup uses a clever shortcut—lean ground beef—to deliver that rich, savory flavor in a fraction of the time.

This isn’t just another broth-based soup; it’s a thick, hearty, and noodle-packed meal that stands on its own. Whether you’re looking for a quick weeknight dinner or a reliable recipe to soothe a cold, this dish hits the mark every single time. It’s a staple in my kitchen, much like this Cajun chicken sausage gumbo, because it brings that deep, “simmered-all-day” taste to the table in under thirty minutes.

Why I Love This Recipe

I’ve made a lot of soups over the years, but I keep coming back to this one for three main reasons:

1. Speed: Most beef soups involve stew meat that takes two hours to soften. By using ground beef, we cut the cook time down to about 25 minutes total.
2. Pantry Friendly: Between the canned tomatoes and the frozen or canned mixed vegetables, you likely already have most of these ingredients in your cupboard.
3. Kid-Approved: The combination of tender egg noodles and savory beef makes this a massive hit with even the pickiest eaters. It’s right up there with these easy cheesy chicken sliders when it comes to family-favorite comfort food.

Ingredients List

To make this soup, you’ll need a few simple pantry staples and fresh beef:

• 1 lb Lean Ground Beef: I recommend 90/10 or 93/7 to minimize grease.
• 1 Small Onion: Finely diced to provide a sweet, savory base.
• 1 tsp Salt & ½ tsp Black Pepper: Essential seasoning.
• 1 can (15 oz) Italian Style Stewed Tomatoes: These are the “secret ingredient”—we blend them for a silky, seasoned base.
• 2 cans (15 oz each) Beef Broth: Use low-sodium if you prefer to control the salt.
• 1 can (15 oz) Petite Diced Tomatoes: Do not drain! The juice adds wonderful acidity.
• 1 can (15 oz) Mixed Vegetables: Drained. This usually includes carrots, corn, peas, and green beans.
• 1 tsp Dried Basil & 1 tsp Dried Parsley: To bring that classic herb aroma.
• 1½ cups Uncooked Egg Noodles: Wide or extra-wide egg noodles work best here.

Swaps and Notes

• The Beef: You can easily swap the ground beef for ground turkey or even ground venison if you prefer a leaner or gamier profile.
• The Veggies: If you aren’t a fan of canned mixed vegetables, feel free to use 2 cups of frozen mixed veggies or even fresh chopped carrots and celery (just sauté them with the onions first).
• The Broth: If you want an even deeper flavor, use a “Better Than Bouillon” beef base mixed with water.
• The Noodles: If you are gluten-free, swap the egg noodles for your favorite GF pasta, though you may need to adjust the cooking time slightly.

List of Steps for the Recipe

1. Brown the Beef and Aromatics

In a large soup pot or Dutch oven, combine the ground beef, diced onion, salt, and pepper. Cook over medium-high heat, using a wooden spoon to crumble the beef as it browns. Once the beef is no longer pink and the onions are translucent, drain any excess grease.

2. Create the Tomato Base

Take your can of Italian-style stewed tomatoes and pour them into a blender. Pulse until smooth. This creates a rich, herb-infused liquid that coats the noodles and beef beautifully. Add this mixture to the pot with the cooked beef.

3. Combine and Boil

Add the beef broth, the undrained petite diced tomatoes, the drained mixed vegetables, dried basil, and dried parsley to the pot. Stir well to combine all the flavors. Increase the heat and bring the soup to a rolling boil.

4. Simmer the Noodles

Once boiling, stir in the uncooked egg noodles. Immediately cover the pot with a tight-fitting lid and turn the heat down to low. Let the soup simmer for 12–15 minutes, or until the noodles are tender and have absorbed some of the savory broth.

Tips for Success

• Don’t Overcook the Noodles: Egg noodles continue to soften as they sit in hot liquid. If you plan on having leftovers, aim for “al dente” (about 11 minutes) so they don’t get mushy when reheated.
• The Blender Trick: Blending the stewed tomatoes is the best way to get that “Italian style” flavor distributed throughout every spoonful without having large, slimy chunks of tomato that some kids (and adults!) dislike.
• Deglaze the Pot: After browning the beef, if there are brown bits stuck to the bottom of the pot, don’t worry! That’s flavor. When you add the broth, scrape the bottom of the pot to incorporate those bits into the soup.

Serving Suggestions and Pairings

This soup is a complete meal on its own, but it pairs beautifully with a few sides:

• Bread: A crusty baguette or homemade garlic bread is perfect for soaking up the broth.
• Side Salad: A simple green salad with a light vinaigrette balances the richness of the beef.
• Main Course Pairings: If you are serving a crowd, this soup makes a great starter for these sheet pan quesadillasor even alongside these easy turkey wings for a Southern-style feast.

Nutritional Information (Per Serving)

• Calories: 310 kcal
• Protein: 24g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 4g
• Sodium: 980mg

Storage and Leftover Tips

Fridge: Store leftovers in an airtight container for up to 3–4 days. Note that the noodles will continue to absorb liquid as they sit, so you may need to add a splash of water or beef broth when reheating.

Freezer: This soup freezes well, but noodles can become soft upon thawing. If you are making this specifically to freeze, I recommend freezing the soup without the noodles. When you’re ready to eat, boil the noodles fresh in the soup as you reheat it.

More Recipes You Will Love

If you enjoyed this hearty one-pot meal, you should definitely try these other favorites from the ChefManiac kitchen:

• This Mexican Chicken and Rice Casserole – Another one-pan wonder for busy nights.
• This Instant Pot Lasagna – The fastest way to get your pasta fix.
• Classic Spaghetti with Homemade Sauce – For when you want to keep things traditional.

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Final Thoughts

This Vegetable Beef Noodle Soup is a testament to the fact that you don’t need all day to create a deep, flavorful meal. It’s affordable, fast, and incredibly satisfying.

I’d love to hear how yours turned out! Did you add any extra spices or swap the veggies? Leave a comment below and let me know! Don’t forget to follow ChefManiac on social media for more daily recipe inspiration and kitchen hacks.