• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Cookin Chicks

  • Home
  • About Me
    • Contact
  • Appetizers
  • Main Dish
  • Sides
  • Drinks
  • Sweets
  • Instant Pot

Mom’s Vegetable Beef Noodle Soup

October 26, 2017 by Kristin 44 Comments

 A flavorful soup that is packed with flavor, quick to prepare, and the perfect meal for the Fall/Winter season!

For years, my mom made her tasty Vegetable Beef Barley Soup! Anytime she made meals for others, this would be the soup she prepared. Everyone went crazy over it and even all of you following the blog have LOVED the recipe!

Recently, she changed the barley to noodles and the end result was EVEN BETTER (in my opinion of course, hehe). Hearty and flavorful with tender noodles, veggies, and ground beef, this soup is a definite must try! Freeze the leftovers for a later date, or share with family and friends!

With Fall/Winter weather heading our way, this soup is a great way to warm up! Pair with some yummy bread and you have a fabulous meal!

From mom’s kitchen to yours, enjoy!!

Print Recipe
3.76 from 29 votes

Mom's Vegetable Beef Noodle Soup

A quick, hearty soup that is packed with tender noodles, veggies, and ground beef. Perfect for cooler Fall/Winter weather! 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8
Calories: 297kcal
Author: The Cookin' Chicks

Ingredients

  • 1 lb ground beef (or turkey)
  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced
  • 4 cups beef broth
  • 3 cups water
  • 14 oz. diced tomatoes (not drained)
  • 1/2 lb uncooked pasta
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, sliced
  • 2 beef bouillon cubes
  • 1/2 tsp Basil
  • 9 oz. frozen mixed veggies

Instructions

  • In a 4 quart saucepan or dutch oven, brown the beef.
  • Add the onion and garlic, cooking until onion is tender.
  • Drain fat and add remaining ingredients, excluding mixed veggies.
  • Cover and bring to a boil.
  • Reduce heat to low and allow to simmer about 45-60 minutes, stirring occasionally.
  • Add frozen veggies and cook an additional 10 minutes, or until veggies are tender. 

Notes

*Add additional water or extra can of tomatoes if soup becomes too thick upon standing! 

Nutrition

Calories: 297kcal | Carbohydrates: 30g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 828mg | Potassium: 492mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2816IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 3mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

 

Print Friendly, PDF & Email

Filed Under: Beef, Main Dish, Soups, Turkey, Veggies Tagged With: Beef, Main Dish, novideo, pasta, soup, Turkey


Previous Post: « Ranch Chicken Rollups
Next Post: Mama Karen Parker’s Cajun Shrimp Pasta »

Primary Sidebar

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Choose Category

Footer

  • Home
  • About Me
  • Contact
  • Privacy

Tags

Alcoholic apple bacon banana beans Beef blueberry bread Brownies cake Casserole cheese Chicken Chocolate Christmas cinnamon Cocktail cookies corn drink garlic Grilling healthy Instant Pot Main Dish Mexican muffins novideo onion pasta peanut butter pie potato product review pumpkin rice Sausage slow cooker snack soup Sweets taco tomato Turkey Vegetable

  • Address: Houston, Texas
  • Phone:
  • Email: info@thecookinchicks.com

Copyright © 2021 The Cookin Chicks on the Foodie Pro Theme