Beef and Noodle Soup

The beef noodle soup served in a white bowl with sliced bread and butter on a small cutting board in the back.

Beef and noodle soup is the ultimate comfort food, combining tender beef, vegetables, and vermicelli noodles in a flavorful broth. Made with a blend of fresh and pantry-friendly ingredients, it delivers homemade taste in a fraction of the time.

Course Soup

Cuisine American

Keyword beef recipes, beef soup, beef soup recipes, easy soups

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 260kcal

Author Elizabeth Rodriguez

Ingredients

1 pound Sirloin Steak cut into small cubes (about ½ - ¾ inch); use any cut of sirloin available, such as sirloin tip or top sirloin
1 teaspoon Salt we use kosher salt
1 tablespoon Oil neutral with a high smoke point (we use canola oil)
1 Medium Onion small dice
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, undrained (we use petite diced)
6 cups Beef Broth
½ - ¾ cup Broken Vermicelli Noodles or other broken thin noodle or pastina (adjust quantity based on desired thickness)
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

Season the beef with salt. Heat the oil in a large heavy pot over medium-high heat. When the oil is hot, but not smoking, add the beef cubes. Arrange them in a single layer and cook, undisturbed, for 3 minutes. Stir and cook for another 3 minutes, stirring occasionally. If needed, cook for 1–2 more minutes until the liquid evaporates and the beef sizzles, stirring constantly.
Lower the heat to medium and add the onion and celery. Cook for 2 minutes, stirring occasionally.
Add the garlic, tomato paste, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.
Add the diced tomatoes and beef broth. Stir while gently scraping the browned bits from the bottom of the pot. Raise the heat and bring the broth to a simmer (about 5 minutes). Lower the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally. Adjust the heat as needed to maintain a simmer.
Add the vermicelli noodles 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.
Add the mixed vegetables to the pot. Ensure the soup is simmering; if not, raise the heat slightly. Cover and cook for 5–7 minutes, stirring occasionally, until the pasta is tender. Keep the broth at a simmer, adjust the heat as needed.
Taste the soup and add more salt, if necessary. As a reference, we added an additional ½ teaspoon.
Serve with crusty bread or saltine crackers for dipping, or enjoy it on its own.

Notes

Use a large, heavy pot. We use a 6-quart enameled Dutch oven works great. It distributes heat evenly and provides plenty of space for stirring.

Use reduced sodium ingredients if you are sensitive to salt. You can also reduce the amount of salt used to season the steak.

Nutrition