Easy Beef Soup with Noodles

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

Easy Beef Soup with Noodles

This easy beef soup features tender bites of beef, vegetables, vermicelli noodles in a deep, savory broth.

Course Soup

Cuisine American

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

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 277kcal

Author Elizabeth

Ingredients

1 pound Sirloin Steak cut into small cubes about ½ - ¾ inch cubes use any cut of sirloin available, sirloin tip, top sirloin, etc.
1 teaspoon Salt we use kosher salt
1 tablespoon Oil use a neutral oil with a high smoke point we use canola oil
1 Medium Onion diced
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 (we use petite dice)
6 cups Beef Broth
½ - ¾ cup Broken Vermicelli Noodles or other broken thin noodle or pastina (use more or less noodles depending on how thick or brothy you like your soup)
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 it in one layer and cook, undisturbed, for 3 minutes. Stir well and cook another 3 minutes, stir occasionally. If necessary, continue cooking for 1-2 minutes until the liquid has cooked out and the beef is sizzling, stir constantly.
Then, lower the heat to medium and add the onions and celery. Cook for 2 minutes, stir occasionally.
Next, add the garlic, tomato paste, Italian seasoning, and black pepper to the pot. Cook for 1 minute, stirring frequently.
Add the diced tomatoes and beef broth. Stir while gently scraping the browned bits on the bottom of the pot. Raise the heat and bring the broth to a simmer it will take about 5 minutes). Then, lower the heat to medium-low, cover the pot and cook for 10 minutes, stir occasionally. Keep the broth at a simmer, raise or lower the heat as needed.
Add the vermicelli to the soup. Raise the heat, bring the liquid back to a simmer. Then, lower the heat to medium-low, cover and cook for 5 minutes. Stir often to make sure the pasta is not sticking to the bottom of the pot.
Lastly, add the vegetables to the pot. Check that it is simmering. If it is not raise the heat a bit. Cover and cook for 5-7 minutes until the pasta is tender. Stir occasionally and keep the liquid simmering; lower or raise the heat as needed.
Taste the beef noodle soup and add salt if needed. As a reference we added ½ teaspoon to ours.
Serve with crusty bread for dipping or saltine crackers. But there’s no need because this hearty soup is satisfying on its own.

Notes

Use reduced sodium ingredients if you are sensitive to salt. You can also reduce the amount of salt used to season the steak.
Simmering store-bought broth for a few minutes with aromatics, herbs, and spices will get you a “homemade” taste in a fraction of the time. It’s an extra step that requires some time, but it is worth it in the end.

Nutrition