Description
This hearty Beef Noodle Soup features tender seared beef cubes simmered in a flavorful broth infused with onion soup mix, herbs, and garlic, combined with cream of mushroom soup, fresh vegetables, and egg noodles, creating a comforting, satisfying meal perfect for chilly days.
Ingredients
Scale
Beef and Broth
- 2-3 lb beef roast, trimmed and cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons oil
- 8 cups low-sodium beef broth
- 1 envelope onion soup mix
- ½ teaspoon crushed dried rosemary
- ¼ teaspoon dried thyme
- 3-4 cloves garlic, minced
Vegetables and Soup
- 10.5 oz can cream of mushroom soup
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
Pasta
- 24 oz egg noodles
Optional
- Sautéed mushrooms
Instructions
- Prepare the beef: Trim any large pieces of fat from the beef roast and cut the meat into 1-inch cubes to ensure even cooking and tenderness in the soup.
- Sear the beef: Heat oil in a large pot or Dutch oven over high heat. Season the beef cubes with salt and pepper. Once the oil is hot, add the beef cubes and sear them on all sides until nicely browned to develop flavor.
- Simmer with broth and seasonings: Stir in the low-sodium beef broth, onion soup mix, crushed dried rosemary, dried thyme, and minced garlic. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer gently for 1 hour to tenderize the beef and develop rich flavors.
- Add vegetables and mushroom soup: After 1 hour, stir in the cream of mushroom soup, peeled and chopped carrots, and chopped celery. Continue to cook the soup covered for an additional 20 minutes, allowing the vegetables to soften and meld with the broth.
- Cook the noodles: Add the egg noodles to the pot and cook uncovered for 5 to 10 minutes until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Finish and serve: If desired, stir in sautéed mushrooms for extra texture and flavor just before serving. Ladle the soup into bowls and enjoy warm.
Notes
- For deeper flavor, brown the beef in batches to avoid overcrowding the pot.
- Use low-sodium broth to control salt levels in the soup.
- Sauté mushrooms separately with a bit of butter or oil before adding for enhanced umami taste.
- Adjust noodle cooking time depending on the type and brand used to avoid overcooking.
- This soup can be made a day ahead; flavors deepen after resting overnight.
