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Easy Beef Soup with Noodles
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Easy Beef Soup with Noodles

Tender chunks of beef, veggies, and vermicelli noodles are combined in a rich, flavorful broth to create this simple beef soup.
Prep Time15 minutes
Active Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: Easy Beef Soup with Noodles
Yield: 6

Materials

  • 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.