Nothing feels more comforting on a chilly day than a warm, satisfying bowl of soup, and this Hearty Beef Noodle Soup with Vegetables and Mushrooms Recipe is exactly that kind of hug in a bowl. Tender beef cubes simmered to perfection mingle with vibrant carrots, celery, and tender egg noodles all swimming in a rich broth infused with fragrant herbs and creamy mushroom goodness. Whether you’re craving a filling family dinner or a cozy solo meal, this soup delivers layers of flavor and texture that will leave you wanting seconds and sharing the recipe with everyone you know.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together effortlessly to create that signature deep, hearty flavor. Each component plays a part in building the perfect balance of taste, texture, and color, from silky mushrooms adding earthiness to the bright, crisp vegetables providing freshness and bite.
- Beef roast (2-3 lb): The star of the dish, providing tender, flavorful meat that becomes melt-in-your-mouth soft after slow simmering.
- Salt and pepper: Essential for seasoning and enhancing the natural flavors of the beef and vegetables.
- Oil (2 tablespoons): For searing the beef, which locks in juices and builds rich, caramelized flavor.
- Low-sodium beef broth (8 cups): Forms the savory base of the soup, bringing depth without overpowering other ingredients.
- Onion soup mix (1 envelope): Adds concentrated onion taste and a boost of seasoning complexity.
- Crushed dried rosemary (½ teaspoon): Imparts a fragrant pine-like aroma that pairs beautifully with beef.
- Dried thyme (¼ teaspoon): A subtle herbal note that brightens the broth.
- Garlic (3-4 cloves, minced): Delivers savory warmth and richness.
- Cream of mushroom soup (10.5 oz can): Brings creaminess and deep umami flavor that makes the broth silky smooth.
- Carrots (2 large, peeled and chopped): Add natural sweetness and vibrant color.
- Celery (2 ribs, chopped): Offers a mild, fresh crunch and helps build a balanced vegetable flavor.
- Egg noodles (24 oz): The hearty pasta that soaks up the broth and ties the dish together.
- Optional sautéed mushrooms: For extra earthy richness and satisfying bite.
How to Make Hearty Beef Noodle Soup with Vegetables and Mushrooms Recipe
Step 1: Prepare the Beef
Start by trimming any large pieces of fat from your beef roast for a cleaner, less greasy soup. Cut the meat into roughly 1-inch cubes, perfect for tender chunks in every spoonful.
Step 2: Sear the Beef
Heat your oil in a large pot or Dutch oven over high heat so it’s nice and hot. Season the beef cubes generously with salt and pepper, then add them to the pot. Sear the meat on all sides until beautifully browned — this step creates a deep flavor base that’s absolutely crucial.
Step 3: Build the Broth
Pour in the beef broth and stir in the onion soup mix, crushed dried rosemary, dried thyme, and minced garlic. Bring this mixture up to a boil to meld the flavors, then reduce the heat to low, cover the pot, and let it simmer gently for 1 full hour. This slow cooking tenderizes the beef and infuses the broth with a rich, layered taste.
Step 4: Add Vegetables and Creaminess
After the hour is up, stir in the cream of mushroom soup along with chopped carrots and celery. These vegetables will add sweetness and a delightful crunch, while the mushroom soup enriches the broth, giving it that irresistibly creamy texture. Let everything cook together, uncovered, for another 20 minutes.
Step 5: Cook the Noodles
Drop in the egg noodles and continue cooking until they’re tender — usually about 5 to 10 minutes depending on the noodle size. Keep an eye on them so they don’t overcook and become mushy. The noodles soak up the delicious broth and create the very heart of this soup’s comforting appeal.
Step 6: Finish with Sautéed Mushrooms (Optional)
If you love mushrooms as much as I do, toss in some sautéed mushrooms right before serving for an additional layer of earthy flavor and texture. They complement the creamy mushroom soup base perfectly, turning this dish into a true celebration of mushroom goodness.
How to Serve Hearty Beef Noodle Soup with Vegetables and Mushrooms Recipe
Garnishes
Fresh herbs like chopped parsley or thyme leaves add a pop of color and a fresh herbal note as a finishing touch. A sprinkle of cracked black pepper or a drizzle of good olive oil also elevates each bowl. For a little zing, a squeeze of fresh lemon juice wakes up the flavors brilliantly.
Side Dishes
Serve this soup alongside crusty bread or buttery garlic rolls to sop up all that luscious broth. A crisp green salad with a light vinaigrette cuts through the richness beautifully, making the whole meal balanced and satisfying.
Creative Ways to Present
For a lovely presentation, ladle the soup into wide, shallow bowls so every spoonful offers a little bit of beef, noodles, and veggies. Garnish the center with a small mound of sautéed mushrooms or a sprig of fresh herbs. You can even serve it in a bread bowl for an extra cozy and impressive touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the freshness and prevent the noodles from absorbing too much broth overnight.
Freezing
To freeze, let the soup cool completely, then transfer it into freezer-safe containers. It freezes well for up to 3 months, though I recommend slightly undercooking the noodles before freezing to avoid them becoming too soft when reheated.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much. This gradual warming preserves the texture of the beef and noodles without drying them out.
FAQs
Can I use other types of noodles in this recipe?
Absolutely! While egg noodles are the classic choice, you can swap in other pasta shapes like wide pappardelle, fettuccine, or even small shells if you prefer. Just adjust the cooking time accordingly so the noodles don’t overcook.
What cut of beef works best for this soup?
A beef roast is ideal because it becomes tender after slow cooking, but you can also use chuck roast or stew meat. These cuts are flavorful and have enough fat to keep the beef juicy and delicious in the soup.
Can I make this soup vegetarian?
To make a vegetarian version, replace beef with hearty mushrooms (like portobello or cremini) and use vegetable broth instead of beef broth. Skip the beef roast and follow the same steps, adding extra mushrooms for that meaty texture.
Is it okay to use regular beef broth instead of low-sodium?
Yes, you can use regular beef broth, but keep an eye on salt levels as onion soup mix and cream of mushroom soup usually add seasoning too. Adjust salt and pepper at the end to suit your taste.
How can I thicken the broth if I want it richer?
If you like a thicker broth, mix a tablespoon of cornstarch with cold water and stir into the simmering soup during the last few minutes of cooking. This will give you a slightly glazed and comforting thicker consistency.
Final Thoughts
This Hearty Beef Noodle Soup with Vegetables and Mushrooms Recipe truly feels like a warm embrace after a long day. It combines simple ingredients with easy steps to create something truly special, packed with soulful flavors and comforting textures. Give it a try, and I promise it’ll become one of your favorite go-to recipes whenever you crave something nourishing and delicious from scratch.
Print
Hearty Beef Noodle Soup with Vegetables and Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Noodle Soup features tender cubed beef simmered in a flavorful broth with aromatic herbs, vegetables, and creamy mushroom soup, combined with egg noodles for a comforting and satisfying meal perfect for chilly days.
Ingredients
Beef and Seasoning
- 2–3 lb beef roast, trimmed and cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons oil
Soup Base and Vegetables
- 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
- 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, for stirring in before serving
Instructions
- Prepare the Beef: Trim any large fat pieces from the beef roast and cut it into 1-inch cubes to ensure even cooking and tender bites.
- 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 and sear on all sides until browned, locking in flavor.
- Simmer the Broth: 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, and allow it to cook gently for 1 hour to develop rich flavors and tenderize the beef.
- Add Vegetables and Creaminess: After an hour, add the cream of mushroom soup, chopped carrots, and celery to the pot. Continue cooking uncovered or partially covered for another 20 minutes until the vegetables are tender.
- Cook the Noodles: Add the egg noodles to the pot and cook for 5–10 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Finish and Serve: Optionally, stir in sautéed mushrooms for added depth of flavor before serving the soup hot.
Notes
- For richer flavor, use homemade beef broth instead of store-bought.
- Searing the beef properly enhances the depth of flavor in the soup.
- Adjust the cooking time of noodles based on package instructions to prevent overcooking.
- Optional sautéed mushrooms add earthiness and texture, but the soup is delicious without them.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
