Beef Noodle Soup

This comforting and healthy Beef Noodle Soup is a warm and hearty meal that’s suited to any day. We used our Dad’s classic beef soup recipe but took our own spin on it to make it even more enjoyable for everyone. Our dad taught us how to make beef soup, but he never added noodles or blended the veggies back into the soup. For us, that change makes all the difference. By blending the veggies into the soup, it becomes creamy and smooth, hiding all the nutritious vegetables in a way that’s more enjoyable for everyone.

What stands out

You’ll love this Beef Noodle Soup because it is the best combination of tender beef, smooth puréed vegetables, and thin noodles that create a rich, creamy soup. Not to mention that it is so nutritious. This soup takes the best parts of our Dad’s traditional recipe and adds a modern twist, making it suited to those who might not enjoy whole vegetables.

How to Prepare Beef Noodle Soup

In a pot of water on high heat add the vegetables and bring to a boil.

Once boiling add the stewing meat (cut into smaller chunks if desired). Boil for a few minutes and skim off any foam.

Add olive oil, reduce heat to low semi-cover the pot, and simmer for one hour.

After one hour, add salt and tomato sauce.

Semi-cover the pot and simmer for another hour until the meat is tender.

Remove the vegetables, add to blender blend them with some broth until smooth, and then return the purée to the pot.

Boil noodles in the soup for 5-6 minutes.

Remove from heat garnish with parsley, and enjoy.

Kitchen tip

When blending hot soup, do so in batches, filling the blender no more than half full. Remove or loosen the center cap of the blender lid, cover with a dishcloth, and hold down the lid to prevent spills and burns.

Swaps

Remember if you are changing or adding ingredients you may have to experiment and adjust the quantities or modify cooking times.

1. Use any root vegetables such as potatoes, carrots, parsnips, or turnips. Leafy greens such as spinach or kale can also be added towards the end of cooking.
2. Add some Vegetable Stock Cubes to the boiling water for a more flavorful soup.
3. Instead of beef, try this recipe with chicken, turkey, pork, or lamb.
4. For a vegetarian version, use tofu, tempeh, or a mix of beans and lentils.
5. Use ricequinoa pastina, or broken-up spaghetti instead of noodles. For a low-carb option, use spiralized zucchini or cauliflower rice. There are so many options for this aspect of the soup!

Serve it with

• Some crusty bread such as our No Knead Peasant Bread
• A fresh salad such as our Simple Green Salad

Questions

What type of broth do you use?

Can we use other types of broth?

Absolutely, you can use unsalted veggie broth, chicken broth, beef broth, or make your own at home. Or feel free to use homemade mark a Vegetable Stock Cubes and make your own broth for this Beef Noodle Soup!

What type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

How can we make sure our meat is fully cooked?

If you don’t feel confident, you can most definitely use a mark meat thermometer.

How can we pack this recipe for our kid’s lunch?

Add boiling hot water into a thermos and close it so that it pre-heats. In the meantime, warm up the soup on the stove. Dump the hot water out of the thermos and add the soup. Leave some room at the top so that it doesn’t create a vacuum seal for them as the thermos will be harder to open.

Can we freeze this soup?

Yes, you can, let it cool completely and transfer it into a freezer-safe container and put it in the freezer.

How do we prepare this soup from frozen?

When you’re ready to enjoy your leftover Beef Noodle Soup, thaw it in the refrigerator overnight if frozen. To reheat, use a microwave, stovetop, or an oven. Make sure to heat it thoroughly until it’s steaming hot. You may need to add a bit of water or broth to adjust the consistency.

Ingredients

Makes 3 servings

• 3.5 L water, or unsalted broth
• 5 garlic cloves, whole and peeled
• 1 onion, whole and peeled
• 2 carrots, whole and peeled
• 2 celery ribs, cut in half
• 1 lb. beef stewing meat,.450kg
• 1 tablespoon olive oil
• 1 cup tomato sauce, plain
• 1 tablespoon salt, to taste
• 1.5 cups egg noodles, or fide (thin noodles)
• parsley (finely chopped), for garnish

Equipment

• Large Pot
• Measuring Cups + Spoons
• Cutting Board
• Liquid Measuring Cup
• Redmond Real Salt
• Chefs Knife

Method

1. Put a pot of water on the stove, add in the vegetables, and let it come up to a boil. Once the water is boiling you can slowly add in the stewing meat.
2. We cut our stewing meat into smaller chunks but you can leave them bigger if you wish. Let it boil for a few minutes and discard any of the foam that comes up to the top.
3. Add the olive oil, reduce the heat to low, semi cover it and let it go for one hour.
4. After one hour, add salt to taste and any tomato sauce you like. We used our homemade tomato sauce which has basil salt and tomatoes in it only.
5. Semi cover it again, let it slowly simmer for another hour or until the meat is really nice and tender. When the second hour is done take the veggies out and add them to a blender with some of the broth and blend until smooth.
6. Add the blended veggies back into the pot and add any thin noodles (or fide) of choice. When the pasta has cooked, take the soup off the stove, garnish with parsley and enjoy!