Homemade Vegetable Beef Noodle Soup Recipe

Stir cooked noodles and shredded beef into soup and let sit until heated through about 5.

Homemade vegetable beef noodle soup recipe. Let soup settle for 5 minutes then remove fat from surface using large spoon. Heat a stock pot over medium heat add the butter and garlic. Cover and cook for 10 15 minutes to until noodles are tender.

Stir in the egg noodles. In a large saucepan over medium high heat saute the stew meat onion and celery for 5 minutes or until meat is browned on all sides. For tender melt in your mouth chunks of beef use chuck meat.

Bring to a boil. The fat marbling in the chuck roast melts down as the soup cooks yielding tender bites of meat. Transfer beef to a cutting board let cool slightly then shred into bite size pieces.

Season with garlic powder onion powder salt and pepper. Add the beef broth diced tomatoes mixed vegetables basil and parsley. Pour tomato vegetable juice cocktail into the pot.

The secret to tender beef in this soup recipe is using the right cut of beef will make all the difference in this vegetable beef soup. To thicken optional whisk together the cornstarch or flour and beef broth until smooth. Turn heat to low and let the soup cook for 12 15 minutes.

Cover and cook on low for 7 8 hours or high for 4 5 hours until the beef is fall apart tender. Bring to a boil. Cook egg noodles in boiling salted water until tender then drain.