Description
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
1 cup carrots, sliced
1 cup celery, chopped
1 cup frozen corn
1 tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp dried thyme
1 ½ cups egg noodles
Directions:
Brown the Beef: In a large pot over medium heat, cook ground beef until browned. Drain excess fat. Add diced onion and garlic, cooking until softened.
Simmer the Soup: Pour in beef broth, diced tomatoes, and tomato sauce. Stir in carrots, celery, corn, salt, black pepper, oregano, and thyme. Bring to a boil,
then reduce heat and let simmer for 15 minutes.
Cook the Noodles: Add egg noodles to the pot and cook for another 8-10 minutes until tender. Adjust seasoning as needed.
Serve & Enjoy: Ladle into bowls and serve warm with crusty bread.
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 320 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for the perfect pot of soup.
- Brown the Aromatics: In a large Dutch oven or soup pot over medium-high heat, cook 1 lb of ground beef, breaking it up with a spoon, until no pink remains. Drain any excess fat. Add the diced onion and minced garlic to the pot with the beef and cook for 3-4 minutes until fragrant and softened.
- Build the Broth Base: To the pot, add 4 cups of beef broth, 1 can of undrained diced tomatoes, and 1 cup of tomato sauce. Stir thoroughly to combine, scraping up any browned bits from the bottom of the pot.
- Add Vegetables and Seasonings: Stir in 1 cup each of sliced carrots and chopped celery, along with 1 cup of frozen corn. Add 1 tsp salt, ½ tsp black pepper, ½ tsp dried oregano, and ½ tsp dried thyme. Give everything a good stir.
- Simmer: Bring the soup to a rolling boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes, or until the carrots and celery begin to soften.
- Cook the Noodles: Increase the heat to medium to bring the soup back to a low boil. Add 1 ½ cups of dry egg noodles. Cook, uncovered, for 8-10 minutes, stirring occasionally, until the noodles are tender. Taste and adjust salt and pepper as needed.
Serving Suggestions
This hearty soup is a complete meal but pairs wonderfully with simple sides. Serve it in deep bowls with a side of warm, crusty bread or garlic breadsticks for dipping. A light, crisp green salad with a vinaigrette dressing balances the richness perfectly. For a garnish, sprinkle with fresh chopped parsley or grated Parmesan cheese.
How-to Summary
Quickly brown ground beef with onion and garlic. Add broth, tomatoes, tomato sauce, vegetables, and seasonings. Simmer for 15 minutes. Add egg noodles and cook for 8-10 more minutes until tender. Serve hot.
Frequently Asked Questions
Can I use a different type of pasta? Yes, small pasta like ditalini or small shells work well. Adjust cooking time according to package directions. For gluten-free, use your favorite GF pasta.
How can I make this soup in a slow cooker? Brown the beef, onion, and garlic first, then drain. Add all ingredients except the noodles to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add noodles 30 minutes before serving and cook on HIGH until tender.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened. Note that noodles will continue to absorb liquid.
Can I freeze this soup? It’s best to freeze the soup before adding the noodles. Cooked noodles become mushy when frozen and reheated. Thaw frozen soup base overnight, reheat it, and then cook fresh noodles directly in the pot.
What other vegetables can I add? Green beans, peas, or diced potatoes are excellent additions. For leafy greens like spinach or kale, stir them in during the last 5 minutes of cooking.
Common Mistakes to Avoid
- Overcooking the Noodles: Add them only for the time specified. They will continue to soften in the hot broth, leading to a mushy texture if cooked too long initially.
- Skipping the Browning Step: Taking the time to properly brown the beef and sauté the onions builds a deep, foundational flavor. Don’t rush this step.
- Not Adjusting Seasonings: Taste the soup after the noodles are cooked. You will likely need to add a bit more salt and pepper to balance the added volume from the noodles and broth.
- Crowding the Pot: Ensure your pot is large enough (at least 5 quarts) to hold all ingredients comfortably and allow for a good simmer.
Conclusion
This classic ground beef and noodle soup is the epitome of comforting, home-cooked simplicity. In just over 30 minutes, you can create a nourishing and flavorful meal that satisfies the whole family. Its versatility with ingredients and cooking methods makes it a reliable staple for any weeknight. Enjoy the warmth and ease of this timeless recipe.
