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top view of a white bowl with beef noodle soup next to a small bowl of fresh parmesan cheese and fresh parsley
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5 from 2 votes

Beef Noodle Soup Recipe

Warm and cozy Beef Noodle Soup is a wonderful change up from classic chicken noodle soup. Tender beef is joined with vegetables and egg noodles in a flavorful broth for an easy one-pot meal! So perfect to enjoy with crusty rolls when it’s cold outside!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Author: Rena

Ingredients

  • 2 lb beef roast cut into 1-inch cubes
  • Kosher salt and pepper to taste
  • 2 tsp Italian seasoning
  • 1 tsp cayenne pepper
  • 2 tbsp olive oil
  • 3-4 cloves garlic minced
  • 1 lb button mushrooms sliced
  • 1 large onion diced
  • 2 large carrots chopped
  • 3 ribs celery chopped
  • 2 tbsp balsamic vinegar
  • 10 cups beef broth
  • 12 oz egg noodles or egg-free ribbons
  • Optional: freshly chopped parsley to garnish

Instructions

  • Season the beef cubes with salt, pepper, Italian seasoning, and cayenne pepper.
  • Heat the oil in a soup pot over medium heat. Working in 2 batches, sear the beef until golden on all sides. Set aside on a plate and cover to keep warm.
  • In the same preheated pot, sauté the garlic and mushrooms for 5 minutes, stir in the onion, carrots, and celery, and continue to sauté for 5 more minutes.
  • Return the beef to the pot. Add the balsamic and beef broth and bring the soup to a boil. Reduce the heat to low and simmer for about 1 hour, or until the beef is very tender.
  • Add the noodles and cook for 6-8 minutes, then remove from heat. The noodles will continue to cook and absorb liquid so it's best to under cook them for a bit.
  • Allow the soup to sit until warm, then ladle into bowls and garnish with parsley, if desired.

Notes

Storage tips:
  • In the refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
  • In the freezer: Store in a freezer bag or freezer-safe container for 4-6 months. Thaw overnight in the fridge before reheating. It's best to freeze soup before adding the noodles. Then, reheat on the stovetop and add uncooked noodles.

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 49g | Protein: 45g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 2032mg | Potassium: 1231mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3611IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 6mg