Beef and Noodle Soup

What’s new in the recipe

This recipe was originally published on October 20, 2023, and we've made some fantastic updates! The pictures have been refreshed, the instructions are now numbered for easier following, and we've added a recipe tips and notes section to set you up for success. You'll also find an expanded substitutions and variations section with more options, a new prep tips section for smoother cooking, and convenient "jump to" links for simple navigation.

Ingredients

• Oil – Use a neutral oil with a high smoke point, as the beef is browned at medium-high heat. We use canola oil, but feel free to use your favorite.
• Beef – Sirloin steak works best for this easy recipe because it’s tender and doesn’t require a long cooking time. Use any sirloin cut available, such as sirloin, sirloin tip, or top sirloin steak—ideally, whatever is on sale.
• Spices – Salt, Italian seasoning, and black pepper add plenty of flavor to this dish.
• Vegetables – The soup base is made with onion, celery, and garlic, then finished with mixed vegetables. Using a bag of mixed vegetables is an easy way to add variety without extra prep work.
• Pantry Staples – You’ll need tomato paste for added flavor and color, diced tomatoes, beef broth, and vermicelli noodles. Vermicelli is the perfect choice for this recipe; we found an inexpensive small bag with the noodles already broken.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

• Cut the steak into small cubes, about ½ to ¾ inch pieces.
• Dice the onion finely so it blends into the broth, enhancing its flavor without being too noticeable.
• Dice or slice the celery depending on your preference—slice it if you prefer larger pieces for added color and texture in the soup.
• Mince the garlic for even distribution throughout the dish.
• Partially cook the frozen vegetables to about half the time recommended on the package. This defrosts them without overcooking. Drain them well before adding them to the soup.
• If you can’t find broken noodles, break them using a clean kitchen towel to avoid pieces scattering everywhere.
• Gather and measure the remaining ingredients to make cooking smooth and efficient.

How to make beef and noodle soup

1. Season the steak with salt. Heat the oil in a large pot over medium-high heat. Add the beef, arrange in a single layer and cook for 3 minutes. Stir and cook for another 3 minutes, stir occasionally. If needed, cook 1–2 more minutes, stirring constantly, until the liquid evaporates and the beef sizzles.

2. Then, lower the heat to medium and add the onions and celery. Cook for 2 minutes, stir occasionally.

3. Next, add the garlic, tomato paste, Italian seasoning, and black pepper to the pot. Cook for 1 minute, stir often.

4. Stir in the diced tomatoes and beef broth, gently scraping the browned bits from the bottom of the pot. Raise the heat to bring the broth to a simmer, then lower it to medium-low. Cover and cook for 10 minutes, stirring occasionally. Adjust the heat as needed to maintain a simmer.

5. Add the vermicelli and raise the heat to bring the liquid back to a simmer. Lower the heat to medium-low, cover, and cook for 5 minutes, stirring often to prevent the pasta from sticking.

6. Add the vegetables and ensure the soup is simmering. If not raise the heat a bit. Cover and cook for 5-7 minutes until the pasta is tender. Stir occasionally and maintain a simmer; adjust the heat as needed.

Taste the soup and add salt if needed. As a reference we added ½ teaspoon to ours. Serve crusty bread for dipping or saltine crackers, if desired.

Substitutions and variations

One of the great things about soup is that it’s easy to customize. You can omit, add, or substitute ingredients and still end up with fantastic results.

• Noodles: If you don’t have vermicelli noodles, use broken thin spaghetti or any other thin noodle. Small pasta shapes like orzo or stelline work well, too—see how they’re used in our vegetable beef soup and pastina soup.
• Broth: Substitute chicken broth if you don’t have beef broth. While the color and flavor won’t be as rich, the result will still be a wonderfully savory soup.
• Reduced-sodium options: Use reduced-sodium beef broth and diced tomatoes if you’re sensitive to salt. You can also reduce the amount of salt used to season the steak.
• Gluten-free option: Use gluten-free pasta or substitute the noodles with rice for a naturally gluten-free alternative. Be sure to check your broth and other ingredients for hidden gluten.
• Vegetables: Swap the frozen mixed vegetables for fresh or other frozen varieties like peas and carrots, green beans, or corn. Just adjust cooking times as needed.
• Beef: If sirloin isn’t available, you can use stew beef or another affordable cut, though it may require slightly longer cooking to become tender.
• Spices: Add a pinch of crushed red pepper flakes for a touch of heat or sprinkle in some paprika for added depth or include a dash of chili powder for a warm, smoky flavor.

Storing and reheating instructions

• Refrigerator: Allow the soup to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3–4 days.
• Freezer: To freeze, cool the soup quickly and transfer it to airtight, freezer-safe containers. Leave about an inch of space to allow for expansion. Label with the content and date and freeze for up to 3 months.
• Reheating:
  • Stovetop: Place the soup in a covered saucepan and reheat over medium-low heat, stirring occasionally, until heated through (at least 165°F).
  • Microwave: Transfer the soup to a microwave-safe dish and heat in 1-minute intervals, stirring in between, until hot.
• Reheating tip: Add a few tablespoons of broth or water while reheating if the soup has thickened during storage.
• Food safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

Frequently asked questions