When you're after something warm and filling that checks all the boxes, this Hearty Vegetable Beef Noodle Soup is the way to go. It’s packed with chunks of tender beef, thick egg noodles, and plenty of veggies, all simmered in a rich, flavorful broth. Big batch, easy process, and a meal that sticks with you.

Vegetable Beef Noodle Soup

This soup brings together deep flavors from browned beef, seasoned broth, and slow simmered aromatics. The beef gets extra rich after a couple hours in the pot, and the combination of peas, carrots, corn, and green beans adds both texture and color. Homestyle egg noodles soak up the broth but stay firm enough to hold up for leftovers.

You can switch up the vegetables based on what you have on hand or even use leftover roast beef if you’re short on time. This is the kind of recipe that can flex with your pantry.

It’s ideal for Sunday cooking, but don’t let that stop you from making it on a Tuesday. The leftovers are even better the next day, and it freezes like a champ.

Why You’ll Love This Dish

• Rich And Hearty – Loaded with beef and noodles for a filling meal.
• Flexible Ingredients – Great way to use up pantry staples and frozen veggies.
• Crowd Friendly – Easy to double or triple for a big group.
• Make-Ahead Magic – Tastes even better after a day in the fridge.
• No Fuss Cooking – Minimal chopping and hands-on time.

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Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Beef Stew Meat – Hearty, flavorful cuts that tenderize with long cooking. Chuck is ideal.
• Oil – Helps brown the beef for a deep, savory flavor base. Avocado or canola both work.
• OWYD SPG (Salt, Pepper, Garlic) – Simple but effective seasoning for layering flavor.
• Yellow Onion – Adds sweetness and depth after being sautéed.
• Beef Stock – Forms the backbone of the broth. Go for low-sodium if possible.
• Red Wine – Adds complexity and richness. Dry reds like cabernet or merlot work best.
• Stewed Tomatoes – Give the soup body and a subtle acidity.
• Shredded Carrots – Sweet and quick-cooking, they balance the richness of the beef.
• Corn – Adds sweetness and bite. Frozen or canned are both fine.
• Frozen Peas – Mild and sweet, they cook quickly and add color.
• Green Beans – Add crunch and freshness. Use fresh or frozen.
• Homestyle Egg Noodles – Thick and chewy, they hold up well in soup. Amish-style are a great pick.

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How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Brown The Beef – Heat oil in a Dutch oven. Season meat with SPG and brown in batches. Set aside.
2. Sauté The Onion – Add chopped onion to the same pot and cook until softened.
3. Build The Broth – Pour in beef stock, red wine, and stewed tomatoes. Return beef to the pot.
4. Simmer Long And Slow – Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is tender.
5. Add Veggies And Noodles – Stir in vegetables, then add noodles and cook until just tender.

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Recipe FAQ

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Serve This With

• Fresh Rolls
• Salad with Balsamic Vinaigrette
• Chopped Italian Sandwich