Crockpot Beef Vegetable Noodle Soup

When your family needs a cozy meal with minimal effort this Crockpot Beef Vegetable Noodle Soup is the one I turn to over and over Tender beef simmers away with a medley of colorful vegetables and hearty noodles all in a deeply savory broth The slow cooker does all the heavy lifting so by dinnertime your kitchen smells inviting and you have a nourishing soup ready to enjoy

This soup became my go to during busy weeks and I always look forward to the leftovers Any time someone in my house is under the weather this is the soup they request

Ingredients

• Beef stew meat: Seek out well marbled beef for extra tenderness The slow cooking will make even affordable cuts delicious
• Onion: Diced onion creates a strong flavor foundation Choose a heavy onion that feels firm
• Carrots: Sweet earthiness and bright color Look for firm carrots that snap easily
• Celery: Adds aromatic backbone and savory depth Fresh celery should be crisp without wilting
• Garlic: Gives the broth richness and a savory backbone Fresh garlic cloves are best for punchy flavor
• Canned diced tomatoes: Brings a hit of acidity and umami Use a good quality brand with minimal additives
• Beef broth: The base of your soup Choose low sodium for more control over seasoning
• Dried thyme: Lends an herbal note Go for whole leaves over powder when possible
• Dried basil: Adds warmth and complexity Use dried basil that smells sweet and strong
• Bay leaf: A classic ingredient that layers subtle earthiness Remove before serving
• Frozen mixed vegetables: A mix of peas corn green beans for color and nutrition Use brands with no added sauces or salt
• Egg noodles or any pasta: Delivers that classic comfort I often use wide egg noodles but small shells also work
• Olive oil: Needed for browning beef which boosts flavor Choose extra virgin for best taste
• Salt and pepper: Essential for seasoning Always taste your soup at the end and adjust as needed
• Fresh parsley for garnish: Optional but adds freshness and color Select bright green leaves

Step by Step Instructions

Brown the Beef:

Heat olive oil in a skillet over medium high and add the cubed beef Let it sear undisturbed for several minutes before turning so it forms a deep crust on all sides Once browned transfer beef to the crockpot This step deepens the overall flavor though you can skip if in a hurry

Add Vegetables and Broth:

Scatter onion carrots celery and garlic into the crockpot Top with the canned diced tomatoes including all their juices Pour in the beef broth Sprinkle thyme basil bay leaf salt and pepper over the top Gently stir things together This layering helps coax out all the flavors as the soup simmers

Cook:

Cover the crockpot and set to low for eight to ten hours or to high for four to five hours Let the mixture gently bubble while the beef becomes fork tender and all the vegetables soften to perfection

Add Noodles:

About thirty minutes before you plan to serve open the lid and stir in the frozen mixed vegetables and the noodles Push the pasta beneath the liquid so it cooks evenly Continue cooking on high until the noodles are fully tender and the vegetables brighten

Serve:

Check for seasoning Remove the bay leaf Ladle the soup into bowls and sprinkle with fresh parsley if you like Serve while steaming hot Ideally with a side of crusty bread or crisp crackers

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My favorite ingredient is always the beef that melts in your mouth after hours in the slow cooker My kids like to pick their own noodle shapes now and laugh about who gets the most carrots around the table

Storage Tips

Allow leftover soup to cool completely before transferring into airtight containers This soup keeps in the refrigerator for up to three days For longer storage freeze individual portions without the noodles as pasta tends to get mushy when reheated from frozen Reheat gently on the stovetop and add fresh cooked noodles if desired

Ingredient Substitutions

For a lighter version swap beef stew meat for turkey or chicken thighs Use any type of short pasta if egg noodles are unavailable Fresh vegetables can replace frozen ones just add them during the last hour of cooking If you only have vegetable broth that works well too

Serving Suggestions

Serve this soup piping hot with a sprinkle of parmesan cheese for richness Add a handful of baby spinach right at the end for a green boost Pair with warm baguette slices or crackers for a complete meal If you want a little spice a dash of hot sauce wakes things up

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Cultural and Historical Context

Hearty beef vegetable soups like this one have roots in many cultures as a way to stretch budget cuts and whatever vegetables are in season The slow cooker adaptation comes from busy home kitchens needing comfort without constant attention Thus it connects family traditions with modern convenience

Recipe FAQs

→ Can I use different cuts of beef?

Yes, stew meat is ideal, but chuck roast or brisket also work well as they become tender during slow cooking.

→ Do the noodles become mushy if cooked too long?

Add the noodles in the last 30 minutes to keep them tender but not overcooked. Stir gently to avoid breaking them.

→ What vegetables can be substituted?

You can swap frozen mixed vegetables with fresh options like zucchini, bell peppers, or potatoes based on preference.

→ Is browning the beef necessary?

Browning adds extra flavor but is optional. The dish will still be tasty if you skip this step for convenience.

→ How can I thicken the broth?

Stir in a tablespoon or two of tomato paste or a cornstarch slurry during the last hour to achieve a thicker, heartier consistency.

→ Can the soup be frozen for future meals?

Yes, freeze without noodles for best results. Add freshly cooked noodles when reheating to maintain ideal texture.