Why You’ll Love this Hearty Beef Noodle Soup
Comfort in a bowl. That’s what this beef noodle soup delivers on chilly evenings when nothing else will do.
I’m obsessed with how the tender beef chunks practically melt alongside those perfect egg noodles.
You’ll appreciate how versatile it is—use leftover roast or fresh stew meat, whatever’s on hand.
The combination of savory broth, tomato tanginess, and garden vegetables creates layers of flavor that develop as it simmers.
Ever notice how soup tastes even better the next day? This one certainly does.
Perfect for meal prep, freezer-friendly, and guaranteed to please even picky eaters at your table.
What Ingredients are in Hearty Beef Noodle Soup?
This beef noodle soup combines rich, savory ingredients that work together to create a deeply satisfying meal. The foundation starts with butter-sautéed beef stew meat (or leftover roast beef if you have some hanging around in your fridge), paired with aromatic vegetables that build the flavor base. What makes this soup special is the combination of beef broth and tomato elements that create a complex broth, while egg noodles add that perfect comforting texture. It’s a straightforward ingredient list that transforms into something much greater than the sum of its parts.
- 2 tablespoons butter
- 1½ pounds beef stew meat, cubed (or leftover roast beef)
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 cup celery, chopped
- 1 cup green pepper, chopped
- 2 beef bouillon cubes
- ¼ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 cup carrots, thinly sliced
- 1 cup cabbage, chopped
- 6 cups beef broth
- 2 cups tomato juice
- 1 (14½ ounce) can diced Italian-style tomatoes or stewed tomatoes, with juice
- 2½ cups frozen egg noodles
- Salt to taste
When shopping for ingredients, quality matters—especially with the beef and broth. If possible, opt for a well-marbled chuck roast to cut into cubes, as the fat adds tremendous flavor during the long simmer. Not a fan of green peppers? Feel free to leave them out or substitute with more carrots or celery. The frozen egg noodles specified here hold up better in soup than dried varieties, maintaining their texture even when reheated. And while the recipe calls for canned tomatoes, fresh summer tomatoes can be substituted if you’re making this during tomato season—just peel, chop, and add a pinch more salt to compensate.
How to Make this Hearty Beef Noodle Soup
Making this beef noodle soup is all about building layers of flavor, starting with a good sauté. In a large stockpot over medium-high heat, melt 2 tablespoons of butter, then add your 1½ pounds of beef stew meat along with the aromatic vegetables – 1 large chopped onion, 1 cup chopped celery, 1 cup chopped green pepper, 2 minced garlic cloves, and 1 cup thinly sliced carrots. Give everything a good stir and sauté for about 5 minutes, or until the meat develops a nice brown color on all sides.
There’s something magical about that browning process, you know? It’s where all those deep, rich flavors start to develop that make your soup taste like it’s been simmering all day.
Once your meat and vegetables have gotten acquainted in the pot, it’s time to add the liquid and seasonings. Stir in 2 beef bouillon cubes, 1 cup chopped cabbage, ¼ teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon ground black pepper, and 2 bay leaves.
Then pour in 6 cups of beef broth, 2 cups of tomato juice, and a 14½ ounce can of diced Italian-style tomatoes with their juice. Bring this beautiful mixture to a boil, then reduce the heat to low, partially cover the pot, and let it simmer away for 45 minutes.
During this time, the meat becomes tender and the flavors meld together in the most wonderful way.
The final touch comes with adding 2½ cups of frozen egg noodles directly to the simmering soup. These need about 20 minutes to cook through and absorb some of that gorgeous broth. While the noodles cook, taste your soup and add salt as needed – everyone’s preference differs here.
Remember to fish out those bay leaves before serving; they’ve done their job infusing flavor, but nobody wants to bite into one.
And there you have it – a steaming pot of comfort that’s substantial enough to be a complete meal on its own. The combination of tender beef, soft vegetables, and perfectly cooked noodles in that rich tomato-beef broth is absolutely worth the wait.
Hearty Beef Noodle Soup Substitutions and Variations
While the core recipe for beef noodle soup delivers incredible flavors, don’t feel locked into following it exactly as written.
I often swap stew meat for leftover pot roast, or even ground beef in a pinch.
No cabbage? Try kale or spinach.
The egg noodles can be replaced with rice, orzo, or even those fun alphabet noodles my kids adore.
Vegetable options are endlessly customizable—throw in whatever’s lurking in your crisper drawer.
For a spicier version, I add red pepper flakes or a splash of hot sauce.
Sometimes I skip the tomato juice entirely and use more broth.
It’s your kitchen, your rules.
What to Serve with Hearty Beef Noodle Soup
What could possibly elevate a steaming bowl of hearty beef noodle soup to an even more satisfying meal experience?
I’m a firm believer in the power of well-chosen sides. A chunk of crusty sourdough bread for dipping is my go-to, perfect for soaking up those savory juices.
For a complete meal, try a simple green salad with vinaigrette—the acidic bite cuts through the richness of the broth.
Cheese and crackers make delightful nibbles while the soup cools.
And don’t forget a glass of bold red wine, which pairs beautifully with the beef’s deep flavors.
Final Thoughts
This hearty beef noodle soup has become a staple in my kitchen whenever the temperature drops.
There’s something magical about the way the tender beef, aromatic vegetables, and egg noodles come together in that rich, savory broth.
I’ve made this recipe countless times, tweaking it slightly each season—sometimes adding more cabbage, other times throwing in whatever veggies need using up.
What I love most? It’s forgiving, adaptable, and always comforting.
The leftovers taste even better the next day, once all those flavors have had time to mingle and deepen.
Isn’t that the mark of a truly great soup?
Hearty Beef Noodle Soup
Ingredients
Equipment
Method
- In a large stockpot over medium-high heat, melt the butter.
- Add the beef stew meat, onion, celery, green pepper, garlic, and carrots. Sauté for about 5 minutes, or until the meat develops a nice brown color on all sides.
- Stir in the beef bouillon cubes, cabbage, dried parsley, dried basil, black pepper, and bay leaves.
- Pour in the beef broth, tomato juice, and canned tomatoes with their juice. Bring the mixture to a boil.
- Reduce heat to low, partially cover the pot, and simmer for 45 minutes to tenderize the meat and develop flavors.
- Add the frozen egg noodles directly to the simmering soup and cook for about 20 minutes until the noodles are tender.
- Taste and adjust seasoning with salt as needed.
- Remove bay leaves before serving.
