The Cookin Chicks

Mom’s Vegetable Beef Noodle Soup

by 42 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!!

4.25 from 4 votes
Print
Mom's Vegetable Beef Noodle Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A quick, hearty soup that is packed with tender noodles, veggies, and ground beef. Perfect for cooler Fall/Winter weather! 

Servings: 8
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

  1. In a 4 quart saucepan or dutch oven, brown the beef.

  2. Add the onion and garlic, cooking until onion is tender.

  3. Drain fat and add remaining ingredients, excluding mixed veggies.

  4. Cover and bring to a boil.

  5. Reduce heat to low and allow to simmer about 45-60 minutes, stirring occasionally.

  6. Add frozen veggies and cook an additional 10 minutes, or until veggies are tender. 

Recipe Notes

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

 

Print Friendly, PDF & Email


Reader Interactions

Comments

  10. Kristin

    You can add cooked noodles in at the end of the cooking cycle, or add them uncooked about 2 hours (if on low) prior to being done and it will be great!

  22. Maureen

    3 stars
    Made this soup tonight and found it very tasty! My only change would be to cook the noodles separate and add them at the end. I used medium pasta shells and they were very mushy after cooking for an hour.I added an extra can of tomatoes but could still have used more liquid. Good recipe to play with-thanks

  31. Kristin

    Sure! But I would precook the beef! Add everything to the slow cooker for about 4 hours on low, add in the pasta and cook an additional 1-2 hours.

  34. Bruce

    Hi

    I wish your recipes listed how much Sodium is in them.
    I have to watch that very close, for my health.
    So I can’t make this Soup yet.

  38. Sue

    4 stars
    Made this last night. I added an 8 oz can of tomato sauce (no salt added) and a cup of water with an extra bouillon cube. Also, I found frozen veggies specifically for vegetable soup, and it had carrots & celery in it. May not need the 1/2 cup of each the recipe calls for. The soup was a big hit!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.