Beef Noodle Vegetable Soup

Can't Stay Out of the Kitchen


This savory and delicious soup is chocked full of veggies, stew beef and Amish Noodles. It's seasoned to perfection with marjoram, thyme and parsley. It is absolutely delightful comfort food that's hearty and satisfying for fall or winter nights.


  • 2 lbs. stew beef (cut in small bite-sized pieces )
  • 2 tbsp. olive oil
  • 4 cups beef broth ((or more if desired))
  • 2 carrots (thinly sliced)
  • 2 ribs celery (diced)
  • 1 leek (green top removed, sliced)
  • 1 small onion (diced)
  • 1 bell pepper (diced (any color))
  • 16 oz. bag narrow Amish noodles ((I use Essenhaus brand))
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tbsp. dried parsley (or more, if desired)
  • 1 tsp. dried thyme (or more, if desired)
  • 1 tsp. dried marjoram (or more, if desired)
  • 2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • fresh parsley or thyme (for garnish, if desired)
  • 2 quarts very not water ((or you can use more beef broth))


  1. Sauté beef in olive oil in a large Dutch oven over medium heat--about 15-30 minutes. Add carrots, leeks, celery, onions, and bell pepper....
  2. Get the full instructions at Can't Stay Out of the Kitchen
Beef Noodle Vegetable Soup

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Soup, Stews and Chowders
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