Absolutely! Vegetable beef noodle soup is a comforting and hearty dish. Here’s a simple recipe:Ingredients:
- 1 pound beef stew meat, cut into small cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup uncooked egg noodles
- 2 cups spinach leaves, chopped
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and sauté until it becomes translucent. Add the minced garlic and cook for another minute.
- Add the sliced carrots and celery to the pot and cook for a few minutes until they start to soften.
- Return the browned beef to the pot. Pour in the diced tomatoes (with their juices) and beef broth.
- Season the soup with dried thyme, dried oregano, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes or until the beef is tender and the vegetables are cooked.
- Add the uncooked egg noodles to the pot and cook for the time indicated on the noodle package or until they are al dente.
- Stir in the chopped spinach leaves and let them wilt in the hot soup.
- Taste and adjust seasoning if needed.
- Once done, remove the soup from heat. Garnish with chopped fresh parsley if desired before serving.
This vegetable beef noodle soup is a comforting and wholesome meal, perfect for a cozy night in or for warming up on chilly days. Enjoy the rich flavors of the beef and vegetables combined with the heartiness of the noodles!
