GRAMMY’S VEGETABLE BEEF NOODLE SOUP! Mmmm…good! Do you love soup as much as I do?? I could eat it every day! But not that brothy soup that you have to chase a noodle around your bowl for…..I like a hearty soup that is loaded with yumminess from bowl to spoon! 🙂 This soup of mine answers that call! GRAMMY’S VEGETABLE BEEF NOODLE SOUP is loaded with a rich beefy broth, veggies, and noodles of your choice! Pure “soup heaven” in a bowl, if I do say so myself! haha.
NOTE: You can also substitute (see recipe below) the noodles with barley and voila, you have Vegetable Beef Barley Soup for a fun change the next time! I’ve been making both versions for about 15 years for my family and always have the fixins for this soup in my pantry cuz it is our go-to on a busy night or a lazy weekend for dinner.
Serve it with a crisp, green salad and some warm, crusty bread and you are ready for company or a cozy night at home with your family! Check out my recipe (for both versions) below……ENJOY! 🙂
GRAMMY'S VEGETABLE BEEF NOODLE SOUP
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 1-2 garlic cloves, minced (or the equiv in garlic powder)
- 4 cups beef broth
- 2 beef bouillon cubes
- 3 cups water
- 1 14oz can diced tomatoes with basil & oregano (do not drain)
- 2 cups noodles of your choice (uncooked) OR 1/2 cup Quaker Barley
- 1/2 cup celery
- 1 cup carrots, sliced chunky
- 1 tsp dry basil
- 9 oz package frozen mixed veggies
Instructions
- In a large soup pot or dutch oven, brown the ground beef with diced onion and garlic, until the meat is cooked through. Drain fat.
- To meat mixture, add remaining ingredients except for frozen veggies. Cover and bring to a boil. Reduce heat and simmer for about 30 minutes or so.
- Bring soup back to a boil and then add frozen vegetables to soup and cook over medium-high heat for additional 10 minutes or until veggies are tender. Salt and pepper soup to taste.
- Remove from heat and serve immediately, with a crisp green salad and warm crusty bread for a complete meal. ENJOY!
