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comforting beef noodle soup

Hearty Beef Noodle Soup

This comforting beef noodle soup combines tender beef chunks with vegetables and egg noodles in a rich tomato-beef broth. Perfect for cold days, this deeply satisfying soup develops complex flavors as it simmers, making it ideal for both immediate enjoyment and leftovers.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 cup cabbage chopped
  • 1 cup green pepper chopped
  • 2 bay leaves
  • 1 cup celery chopped
  • 2 cups tomato juice
  • 1 large onion chopped
  • 1½ pounds beef stew meat cubed (or leftover roast beef)
  • ½ teaspoon dried basil
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried parsley
  • 2 beef bouillon cubes
  • 1 cup carrots thinly sliced
  • 6 cups beef broth
  • 1 (14½ ounce) can diced Italian-style tomatoes or stewed tomatoes, with juice
  • 2½ cups frozen egg noodles
  • Salt to taste

Equipment

  • Large stockpot
  • Cutting board
  • Sharp knife

Method
 

  1. In a large stockpot over medium-high heat, melt the butter.
  2. 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.
  3. Stir in the beef bouillon cubes, cabbage, dried parsley, dried basil, black pepper, and bay leaves.
  4. Pour in the beef broth, tomato juice, and canned tomatoes with their juice. Bring the mixture to a boil.
  5. Reduce heat to low, partially cover the pot, and simmer for 45 minutes to tenderize the meat and develop flavors.
  6. Add the frozen egg noodles directly to the simmering soup and cook for about 20 minutes until the noodles are tender.
  7. Taste and adjust seasoning with salt as needed.
  8. Remove bay leaves before serving.

Notes

For the best flavor, use well-marbled chuck roast cut into cubes if you're not using leftover roast beef. The frozen egg noodles specified hold up better in soup than dried varieties, maintaining their texture even when reheated.
This soup tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Serve with crusty bread for dipping or a simple green salad with vinaigrette to complete the meal.