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If you're after a warm dinner without having to work too hard, this Crockpot Beef Vegetable Noodle Soup is what I come back to time and time again. Beef turns super soft after hours in the slow cooker, blending with lots of bright veggies and filling noodles. The whole process is mostly hands off, letting your kitchen fill up with incredible smells by the time you're ready to eat.
This one's always in rotation on my craziest weeks, especially since the leftovers are even better. Anyone in my house not feeling great? This is what they want most.
Delicious Ingredients
- Fresh parsley for garnish: Totally optional but brings a pop of green at the end. Pick lively leaves for the best look.
- Salt and pepper: Can't go without these! Adjust at the end until it tastes just how you like.
- Olive oil: Helps brown the beef for a deeper flavor. Extra virgin gives you the best results.
- Egg noodles or your favorite pasta: That classic comfort factor. I go with egg noodles, but little shells or bowties hit the spot too.
- Frozen mixed vegetables: Grabs a little bit of everything—peas, corn, green beans—for a rainbow of flavor. Choose bags without extra sauces.
- Bay leaf: Gives a subtle, earthy taste. Remember to fish it out before serving.
- Dried basil: Layers in warmth and another level of aroma. Sniff for sweet, strong scent.
- Dried thyme: Adds some gentle herbal notes. Whole leaves are the way to go if they're available.
- Beef broth: Your soup's backbone. Low sodium lets you tweak the saltiness.
- Canned diced tomatoes: For tartness and some umami flair. Go for brands without a bunch of extras.
- Garlic: Makes everything taste heartier. Fresh is best for a punchy kick.
- Celery: Adds that old-school soup flavor and a savory layer underneath. Find bunches that snap when you bend them.
- Carrots: Sweetness and a splash of orange. You want them crunchy and solid.
- Onion: Key for flavor. Pick firm, heavy onions for best results.
- Beef stew meat: Try for pieces with some marbling. Even wallet-friendly cuts turn fork-tender after slow cooking.
Easy Step-by-Step Guide
- Finish and Serve:
- Taste your soup to check if it needs more salt or pepper. Scoop out the bay leaf. Ladle steaming soup into bowls, sprinkle with parsley if you like, and grab some bread or crackers to dip right in.
- Mix in Noodles:
- When it's almost chow time—about half an hour out—toss in the frozen veggies and the pasta. Push down so the noodles are underwater so they cook right, then let everything finish up together on high.
- Let It Cook:
- Pop the lid on and set your slow cooker to low for 8-10 hours or crank it to high for 4-5 hours. Relax while the beef softens up and veggies melt in your mouth.
- Layer in Veggies and Broth:
- Lay out the onion, celery, carrots, and garlic in the bottom of your slow cooker. Dump in diced tomatoes, pour in broth, then sprinkle in thyme, basil, bay leaf, salt, and pepper. Stir a little to mix everything up—layers really boost flavor as it cooks.
- Brown the Beef:
- Get your pan nice and hot with olive oil, toss in the beef, and let it sit a while until a brown crust forms. Flip and do the same for every side. Once it’s nicely browned, toss it all right into your crockpot. If you don’t feel like it, you can skip, but browning really makes a difference in taste.
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My top pick is always that tender beef, which falls apart after hours in the pot. The kids have a blast picking their own favorite noodle shapes or seeing who got the most carrots in their bowl.
Storage Tips
Let your soup cool down fully before you box it up into containers with tight lids. It’ll stay good in the fridge for up to three days. Want to freeze? Do it before adding noodles because they get soft and weird when thawed. To reheat, use the stove on low and stir in some fresh-cooked pasta if you’re feeling it.
Ingredient Swaps
Want it lighter? Use turkey or chicken thighs instead of beef. Don’t have egg noodles? Any small pasta will do the trick. You can toss in fresh veggies too—just add them near the end so they don’t lose their crunch. Only have veggie broth? Totally fine for this one.
Ways to Serve
Ladle this soup up extra hot. Sprinkle parmesan on top for more flavor. Stir in fresh baby spinach right before the end to sneak in some greens. Team it up with crusty bread or buttery crackers to round things out. Love it spicy? Dash on some hot sauce before you dig in.
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Background and Traditions
Soups brimming with beef and veggies pop up all over the world because families needed to stretch their budgets and make use of whatever produce was in season. Turning it into a slow cooker meal is all about making life easier, keeping those comforts alive but with less work.
Frequently Asked Questions About Recipes
- → Could I swap out the type of beef?
Absolutely. Chuck roast or brisket are great too—they both get nice and soft when cooked slowly. Stew meat is just the classic pick.
- → Will the noodles get overcooked if I leave them in too long?
To keep noodles perfect, stir them in about half an hour before you’re ready to eat. This way they won’t turn mushy or break apart.
- → Which veggies can I use instead of the mix?
Instead of frozen vegetables, toss in whatever you have—zucchini, potatoes, or bell peppers are all tasty choices. Go with what you like most.
- → Is it a must to brown the beef first?
Browning gives deeper flavor, but don’t stress it if you’re short on time. The soup still turns out delicious even if you skip that step.
- → How do I make the broth thicker?
Mix in some tomato paste or a little cornstarch blended with water during the last hour—that’ll make the soup heartier and less runny.
- → Can I freeze leftovers for another day?
For freezing, leave noodles out—they hold up better made fresh. Just add them when you reheat for a perfect texture.