Using a blend of fresh and convenience ingredients, this quick and easy beef soup with noodles has a handmade taste in a shorter amount of time. Tender chunks of meat, veggies, and vermicelli noodles are combined with a rich, flavorful broth.
A pleasant variation from Dutch Oven Chicken and Dumplings Soup is this recipe for beef noodle soup. It’s a terrific way to stretch a pound of beef and make a hearty, satisfying dinner on a tight budget since it’s full and abundant with veggies.
BEEF SOUP WITH NOODLES INGREDIENTS
- Oil: Because the meat is cooked over medium-high heat, choose a neutral oil with a high smoke point. Use your preferred oil; we use canola.
- The ideal type of beef for this simple dish is sirloin steak since it cooks quickly and is tender. Utilize any available cut of sirloin, ideally one that is on sale (sirloin, tip, or top sirloin steak).
- Spices: This recipe calls for salt, black pepper, and Italian seasoning.
- Vegetables: Onion, celery, and garlic provide the soup’s foundation. Then mixed veggies are added to complete it. It’s a simple, low-effort method of obtaining diversity.
- Pantry: Diced tomatoes, beef broth, vermicelli noodles, and tomato paste (for taste and color) are needed. The ideal kind of noodles for this dish are vermicelli. The ones we bought were really cheap and arrived damaged straight out of a little package.
- For preparation and quantity information, see the recipe card.
HOW TO MAKE BEEF SOUP WITH NOODLES
- Use salt to season the sirloin steak. In a large soup pot or Dutch oven, heat the oil over medium-high heat. Incorporate the meat cubes. Place them in a single layer and heat for three minutes without stirring. Cook for a further three minutes while stirring often, then mix well. If needed, boil the meat for a further one to two minutes, stirring often, until the liquid has evaporated and it is sizzling.
- After that, reduce the heat to medium and stir in the celery and onions. Simmer for two minutes, stirring now and again.
- Add the garlic, tomato paste, black pepper, and Italian seasoning to the saucepan after that. After one minute, stir often.
- Stir in the beef broth and diced tomatoes. Gently scrape down the browned pieces from the pot’s bottom while you stir. Turn up the heat so that the soup simmers. Next, reduce the heat to medium-low, place a lid on the pot, and simmer it for ten minutes, stirring now and again. Maintain the broth’s simmer and adjust the heat as necessary.
- To the soup, add the vermicelli. Return the liquid to a simmer by turning up the heat. After that, reduce the heat to medium-low, cover, and cook for five more minutes. Make frequent stirs to ensure the spaghetti does not settle at the bottom of the saucepan.
- The veggies should be added to the stew last. Make sure it’s simmering. If not, turn up the heat a little. The pasta should be soft after 5 to 7 minutes of cooking under cover. Keep the liquid simmering and stir from time to time; adjust the heat as necessary.
If necessary, taste the beef noodle soup and add more salt. To give you an idea, we increased ours by ½ teaspoon. If preferred, pair this flavorful soup with saltine crackers or crusty bread for dipping.
VARIATIONS AND SUBSTITUTIONS
Soup has the amazing quality of being very customizable. You may change, add, or remove items and still get amazing results.
- Use broken thin spaghetti or any thin noodle substitute if you don’t have vermicelli noodles. Pastina can also be used in place of orzo or stelline.
- Use chicken broth in place of beef broth if you don’t have any. You will still have a fantastic flavorful broth, but the color and flavor will not be as deep as with a beef broth foundation.
- If you are sensitive to salt, use low sodium items (for the chopped tomatoes and broth). It is also possible to use less salt while seasoning the meat.
FREQUENTLY ASKED QUESTIONS
What is the best cut of meat for beef soup?
For this soup, we use sirloin since it’s a soft, tasty beef cut that doesn’t need a long cooking time. Try the top round, top sirloin, and sirloin tip in this recipe for beef stew.
Should beef be browned before using it in soup?
Indeed. A layer of flavor that is not achieved by just boiling the meat is added when the beef is browned before the soup is constructed. When meat is cooked, browned pieces remain at the bottom of the pot and form a fond. Those pieces give the soup a ton of flavor.
What is the secret to making good soup?
You can add amazing taste to soup in a few different ways. Brown the meat first to provide layers of flavor (see the top question for why). Create a base second. This is accomplished by sautéing aromatics in the fond that the meat produces. Third, before assembling the remaining soup components, boil the broth with the base for a minimum of 10 to 15 minutes.
STORING AND REHEATING
Keep leftovers in the refrigerator for three to four days in an airtight container. Cool the soup quickly and transfer to freezer-safe containers to freeze. Give yourself an inch or two to accommodate growth. For two to three months, freeze.
Reheat the soup in the microwave or a covered saucepan over medium-low to low heat, stirring regularly, until it is cooked through, at least 165°F.
Homemade beef noodle soup thickens in storage, so you might need to add a couple tablespoons of broth or water to reheat.
ONE FINAL NOTE
The epitome of comfort food is a large bowl of beef noodle soup on a chilly day. However, Sopa de Res, a robust beef soup prepared in the Cuban way, is another well-liked dish we offer. It has a lot of white rice, veggies, and beef.
More Recipes You Might Like
- Seafood Soup Recipe
- White Chicken Chili Recipe
- Creamy Mushroom Sauce with Bacon and Thyme
- Dutch Oven Chicken and Dumplings Soup
Easy Beef Soup with Noodles
Ingredients
- 1 pound Sirloin Steak cut into small cubes about ½ – ¾ inch cubes use any cut of sirloin available sirloin tip, top sirloin, etc.
- 1 teaspoon Salt we use kosher salt
- 1 tablespoon Oil use a neutral oil with a high smoke point we use canola oil
- 1 Medium Onion diced
- 1 Celery Rib diced or sliced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1 14 ounce can Diced Tomatoes (we use petite dice)
- 6 cups Beef Broth
- ½ – ¾ cup Broken Vermicelli Noodles or other broken thin noodle or pastina use more or less noodles depending on how thick or brothy you like your soup
- 10 ounces Frozen Mixed Vegetables defrosted cooked to about half the time recommended on the package instructions We use a combination of carrots, peas, corn, and green beans.
Instructions
- Use salt to season the meat. In a big, heavy saucepan, heat the oil over medium-high heat. Add the beef cubes to the heated, but not smoking, oil.
- Place it in a single layer and heat for three minutes without stirring. Cook for a further three minutes while stirring often, then mix well. If needed, boil the meat for a further one to two minutes, stirring often, until the liquid has evaporated and it is sizzling.
- After that, reduce the heat to medium and stir in the celery and onions. Simmer for two minutes, stirring now and again.
- Add the garlic, tomato paste, black pepper, and Italian seasoning to the saucepan after that. Cook, stirring often, for 1 minute.
- Add the beef broth and chopped tomatoes. Stir, scraping off the browned pieces from the pot’s bottom with a spatula. It will take around five minutes to bring the soup to a simmer when you increase the heat. After that, reduce the heat to medium-low, cover the saucepan, and simmer while stirring from time to time for ten minutes. Maintain a simmer and adjust the heat as necessary for the broth.
- Blend the soup with the vermicelli. Turn up the heat and return the liquid to a simmer. After that, cook for five minutes while covered and over medium-low heat. Make sure the pasta is not sticking to the pot’s bottom by stirring often.
- The veggies should be added to the stew last. Make sure it’s simmering. If not, turn up the heat a little. The pasta should be soft after 5 to 7 minutes of cooking under cover. Keep the liquid simmering and stir from time to time; adjust the heat as necessary.
- If necessary, taste the beef noodle soup and add more salt. To give you an idea, we increased ours by ½ teaspoon.
- Serve with saltine crackers or crusty toast for dipping. But since this filling soup is good enough on its own, there’s no need.
Notes
- If you are sensitive to salt, choose items with lower sodium content. It is also possible to use less salt while seasoning the meat.
- Store-bought broth may be made to taste “homemade” in a fraction of the time by simmering it with aromatics, herbs, and spices for a few minutes. Although it takes an additional step and some time, the benefits are long-lasting.