When you’re looking for a hearty, comforting, and easy-to-make meal, this Crockpot Beef Vegetable Noodle Soup is the perfect solution.
Tender beef, a variety of fresh vegetables, and soft noodles come together in a rich, flavorful broth that simmers all day in your slow cooker.
Whether it’s a chilly day or you’re just craving a warm, satisfying meal, this soup is a delicious way to nourish your body and soul.
The crockpot does most of the work, making this an easy, hands-off recipe that’s perfect for weeknight dinners or meal prep. Let’s dive into this wholesome, flavorful soup!
Ingredients:
- 1 lb beef stew meat, cubed
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 2 cups frozen mixed vegetables (peas, corn, green beans)
- 8 oz egg noodles or pasta of choice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions:
- Brown the Beef (optional but recommended): Heat the olive oil in a skillet over medium-high heat. Add the beef stew meat and sear on all sides until browned, about 3-4 minutes. Transfer the beef to the crockpot.
- Add Vegetables and Broth: Add the diced onion, sliced carrots, celery, garlic, and diced tomatoes (with juice) into the crockpot. Pour in the beef broth and stir in the thyme, basil, bay leaf, salt, and pepper.
- Cook: Cover and cook on low heat for 8-10 hours, or on high heat for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Add Noodles: About 30 minutes before serving, stir in the frozen mixed vegetables and the egg noodles (or pasta of choice). Continue cooking on high until the noodles are tender.
- Serve: Once the noodles are cooked, remove the bay leaf and garnish the soup with fresh parsley if desired. Serve hot with crusty bread or crackers.
Notes:
- This recipe serves 6-8 people, making it perfect for family meals or meal prep.
- For a thicker broth, you can add 1-2 tablespoons of tomato paste to the broth when adding the tomatoes.
- If you prefer a lower-carb version, omit the noodles and enjoy the soup as a beef and vegetable stew.
Crockpot Beef Vegetable Noodle Soup
When you're looking for a hearty, comforting, and easy-to-make meal, this Crockpot Beef Vegetable Noodle Soup is the perfect solution.
Tender beef, a variety of fresh vegetables, and soft noodles come together in a rich, flavorful broth that simmers all day in your slow cooker.
Whether it's a chilly day or you're just craving a warm, satisfying meal, this soup is a delicious way to nourish your body and soul.
The crockpot does most of the work, making this an easy, hands-off recipe that’s perfect for weeknight dinners or meal prep. Let’s dive into this wholesome, flavorful soup!
Ingredients
- 1 lb beef stew meat, cubed
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 2 cups frozen mixed vegetables (peas, corn, green beans)
- 8 oz egg noodles or pasta of choice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef (optional but recommended): Heat the olive oil in a skillet over medium-high heat. Add the beef stew meat and sear on all sides until browned, about 3-4 minutes. Transfer the beef to the crockpot.
- Add Vegetables and Broth: Add the diced onion, sliced carrots, celery, garlic, and diced tomatoes (with juice) into the crockpot. Pour in the beef broth and stir in the thyme, basil, bay leaf, salt, and pepper.
- Cook: Cover and cook on low heat for 8-10 hours, or on high heat for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Add Noodles: About 30 minutes before serving, stir in the frozen mixed vegetables and the egg noodles (or pasta of choice). Continue cooking on high until the noodles are tender.
- Serve: Once the noodles are cooked, remove the bay leaf and garnish the soup with fresh parsley if desired. Serve hot with crusty bread or crackers.
Notes
This recipe serves 6-8 people, making it perfect for family meals or meal prep.
For a thicker broth, you can add 1-2 tablespoons of tomato paste to the broth when adding the tomatoes.
If you prefer a lower-carb version, omit the noodles and enjoy the soup as a beef and vegetable stew.
Wrapping Up Crockpot Beef Vegetable Noodle Soup
This Crockpot Beef Vegetable Noodle Soup is the ultimate comfort food, combining tender beef, hearty vegetables, and soft noodles in a rich, savory broth.
Serving 6-8 people, this easy, slow-cooked meal is ideal for cozy dinners, meal prep, or whenever you’re craving a warm, nourishing bowl of soup.
With the slow cooker doing most of the work, this recipe is both convenient and delicious, offering deep, slow-simmered flavors with minimal effort.
Customize it with your favorite vegetables or pasta, and enjoy this hearty soup with family and friends!