Dinner

Mom’s Vegetable Beef Noodle Soup Recipe

ByJeannette Jaeger March 7, 2026March 7, 2026

Introduction

Mom’s Vegetable Beef Noodle Soup is a comforting and hearty dish perfect for any day you need a warm, satisfying meal. Packed with tender beef, fresh vegetables, and flavorful noodles, this soup is a family favorite that’s easy to prepare.

The image shows a close-up of a white bowl filled with a colorful vegetable and pasta soup. The soup has a reddish broth with visible layers of spiral pasta in pale yellow, bright green beans, green peas, chopped red tomatoes, orange carrot slices, white cauliflower pieces, and small brown chunks of ground meat. A silver spoon is lifting some spiral pasta, ground meat, and a red tomato piece out of the soup from the right side. The bowl sits on a white marbled surface, with parts of a red cloth and yellow flowers blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (or turkey)
1/2 cup onion, chopped
2 garlic cloves, minced
4 cups beef broth
3 cups water
14 oz. diced tomatoes (not drained)
1/2 lb uncooked pasta
1/2 cup celery, sliced
1/2 cup carrots, sliced
2 beef bouillon cubes
1/2 tsp basil
9 oz. frozen mixed veggies

Instructions

Step 1: In a 4-quart saucepan or Dutch oven, brown the ground beef over medium heat until fully cooked.
Step 2: Add the chopped onion and minced garlic to the beef, cooking until the onion is tender and fragrant.
Step 3: Drain any excess fat from the pot, then add beef broth, water, diced tomatoes (with juice), pasta, celery, carrots, beef bouillon cubes, and basil.
Step 4: Cover the pot and bring the soup to a boil over high heat.
Step 5: Reduce the heat to low and let the soup simmer for 45 to 60 minutes, stirring occasionally to prevent sticking.
Step 6: Stir in the frozen mixed vegetables and continue cooking for another 10 minutes, or until the vegetables and pasta are tender.

Tips & Variations

For a lighter soup, substitute ground turkey for beef.
Use whole wheat pasta or small egg noodles for a different texture.
Add a pinch of red pepper flakes for a bit of heat.
Fresh herbs like parsley or thyme can be added at the end for extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup becomes too thick. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A large black pot filled with a colorful soup sits on a stove with a white marbled surface. The soup has several layers visible: at the bottom, there are light tan spiral noodles, above them are bright orange carrot slices, chunks of red tomatoes, yellow corn kernels, and pieces of browned ground meat evenly spread throughout. The broth is rich and clear with small flecks of herbs floating on top. A black ladle lifts a mix of noodles, carrots, corn, meat, and tomato chunks from the pot. The background shows a kitchen backsplash of small, light beige tiles with bottles of olive oil nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, feel free to use any short pasta like macaroni, shells, or rotini. Just adjust cooking times as some pastas cook faster or slower than others.

Can I make this soup in a slow cooker?

Absolutely. Brown the beef and sauté the onions and garlic first, then combine all ingredients (except the frozen vegetables) in the slow cooker. Cook on low for 6-8 hours. Add frozen veggies during the last 30 minutes.