Hearty Beef Vegetable Soup

Introduction

This hearty beef vegetable soup simmers for just over an hour and delivers a full bowl of tender beef, vegetables, and bow-tie noodles in a savory broth. It’s a complete meal in one pot, works equally well as a weeknight dinner or next-day lunch, and easily feeds four to six.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 105 minutes
• Servings: 4–6

Ingredients

• 1 pound beef round steak, cut into ¾-inch cubes
• 1 tablespoon margarine
• ½ cup chopped onion
• 2 cans (28 ounces) beef broth
• 4 cups water
• ½ cup sliced celery
• 2 teaspoons dried basil leaves
• 1 can (14.5 ounces) stewed tomatoes
• 2 cups sliced carrots
• 2 cups bow-tie noodles
• 2 cups torn fresh spinach leaves

Instructions

1. In a 4-quart saucepan over medium-high heat, brown beef in margarine.
2. Add onion; cook until tender.
3. Stir in beef broth, water, celery, and basil; bring to a boil.
4. Cover; reduce heat and simmer 1 hour.
5. Add tomatoes, carrots, noodles; bring to a boil.
6. Reduce heat and simmer, uncovered, 25 minutes.
7. Stir in spinach; cook 5 minutes more.

Variations

Swap the noodles: Use small pasta shapes like ditalini or elbow pasta, or omit pasta entirely and add 1 cup diced potatoes in step 4 for a heartier, starch-forward version.

Add more greens: Replace some or all of the spinach with chopped kale or Swiss chard; add it at the same point and cook for the same duration.

Increase vegetables: Add 1 cup diced zucchini or green beans alongside the carrots in step 5 to shift the vegetable balance without changing cook time.

Boost umami depth: Stir in 1 tablespoon tomato paste when you add the canned tomatoes to deepen the savory notes.

Make it spiced: Add ½ teaspoon black pepper and ¼ teaspoon garlic powder to the broth in step 3 for a more assertive seasoning profile.

Tips for Success

When browning the beef, don’t stir constantly—let the meat sit undisturbed for 2–3 minutes per side so it develops a flavorful crust rather than steaming.

The noodles will continue to soften as the soup cools, so pull the pot from heat while they’re still slightly al dente if you plan to store leftovers.

Tear the spinach by hand just before adding it rather than chopping; large, irregular pieces hold their shape better than small, knife-cut pieces during the final cooking.

If your broth is very salty, reduce it to 1 can (14 ounces) and add an extra cup of water to keep the total liquid level balanced.

Prep the onion, celery, and carrots the night before and store them in separate containers so you can move quickly through the browning and simmering steps.

Storage and Reheating

Store the soup in an airtight container in the refrigerator for up to 3 days. The noodles will absorb broth over time, so if the soup seems thick when reheating, stir in a splash of water or broth to restore the consistency.

To reheat, transfer to a saucepan and warm over medium heat, stirring occasionally, until steaming—about 5–7 minutes. You can also microwave individual portions in a bowl on 50% power for 2–3 minutes, then finish on full power until hot.

This soup does not freeze well; the noodles become mushy and the vegetables lose their texture after thawing.

FAQ

Can I use a different cut of beef?

Yes. Chuck roast, beef stew meat, or brisket all work; they’re slightly fattier and become more tender during the long simmer. Trim excess fat before browning if you prefer a leaner result.

How do I know when the beef is tender enough?

After the first hour of simmering (step 4), pierce a cube with a fork—it should break apart with minimal resistance. If it still feels firm, simmer an extra 15–20 minutes before moving to step 5.

Can I use fresh basil instead of dried?

You can, but use 2 tablespoons fresh basil torn into bite-sized pieces and stir it in during the final 5 minutes with the spinach so it doesn’t lose flavor during the long simmer.

What if I don’t have bow-tie noodles?

Any short pasta works—ditalini, shells, elbow, or small penne. Use the same quantity and cooking time. Small egg noodles will cook slightly faster, so check them at 20 minutes.