Beef Noodle Vegetable Soup

🧂 Ingredients

• 2 lbs. stew beef

  cut in small bite-sized pieces
• 2 tbsp. olive oil
• 4 cups beef broth

  (or more if desired)
• 2 carrots

  peeled and thinly sliced
• 2 ribs celery

  diced
• 1 leek

  green top removed, washed thoroughly and sliced
• 1 small onion

  diced
• 1 bell pepper

  diced (any color)
• 16 oz. bag narrow Amish noodles

  (I use Essenhaus brand)
• 1 cup frozen green beans
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tbsp. dried parsley

  or more, if desired
• 1 tsp. dried thyme

  or more, if desired
• 1 tsp. dried marjoram

  or more, if desired
• 2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. fresh parsley

  for garnish, if desired
• 1/2 tsp. fresh thyme

  for garnish, if desired
• 2 quarts very hot water

  (or you can use more beef broth)

Instructions

• 1 Sauté beef in olive oil in a large Dutch oven over medium heat--about 15-30
  minutes.
• 2 Add carrots, leeks, celery, onions, and bell pepper.
• 3 Stir to combine.
• 4 Add beef broth.
• 5 Cover with lid and bring to a simmer.
• 6 Cook over low to medium heat about 10-15 minutes.
• 7 If beef does not test very tender, cover with lid and cook an additional 15
  minutes.
• 8 Add peas, corn, green beans and noodles.
• 9 Stir in parsley, thyme, marjoram, salt and pepper.
• 10 Stir to combine.
• 11 Cover with lid.
• 12 Simmer mixture about 20-30 minutes or until veggies and noodles are tender.
• 13 If noodles absorb too much liquid, add hot water as needed, to bring to proper
  consistency.
• 14 Check seasonings.
• 15 Add additional salt and pepper, if desired.
• 16 Stir to combine.

Nutrition Info