By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
177 cal · 35 min
Hearty Vegetable Beef Soup
Recipe GLPRbaec40bbe5b495
A warm and satisfying soup combining tender beef, mixed vegetables, and egg noodles in a savory broth. This one-pot meal is seasoned with thyme and bay leaf for a classic, comforting flavor that's perfect for lunch or dinner.
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Ingredients
10⅞ fluid ounces Low-sodium chicken broth
½ cup Water
2 cups Frozen mixed vegetables for soup
14½ ounces Low-sodium canned tomatoes, broken up
4 ounces Cooked and diced beef
1 teaspoon Crushed dried thyme
dash Black pepper
¼ teaspoon Salt
1 Bay leaf
1¼ cups Uncooked narrow egg noodles
Directions
Wash your hands thoroughly with soap and water. In a large pot, combine the chicken broth and water, then bring to a boil over medium-high heat.
Once boiling, add the frozen mixed vegetables, canned tomatoes with their liquid, and the cooked diced beef. Stir in the crushed thyme, black pepper, salt, and bay leaf.
Return the mixture to a boil, then reduce the heat to medium and simmer gently, uncovered, for 15 minutes.
Add the uncooked egg noodles and stir well to distribute evenly. Continue simmering for approximately 10 minutes, or until the noodles are tender.
Remove the bay leaf from the pot. Taste and adjust seasonings as needed.
Ladle the soup into bowls and serve hot.
Comments
This straightforward soup delivers solid weeknight value across Charlotte chains: all ingredients are standard stock at Harris Teeter, Food Lion, Walmart, ALDI, and Kroger, with no special stops needed. The 35-minute claim is honest for a browning-the-meat-and-simmering approach, though home cooks should budget 40 minutes if using cubed stew beef that needs real browning to develop flavor. A family of four gets a filling, reheatable main dish at roughly $2 per serving when using ground beef or affordable chuck, though the recipe lacks vegetables beyond the generic "mixed vegetables"—substituting local North Carolina sweet potato or collards would deepen both flavor and regional appeal. The soup keeps beautifully for lunches and freezes well, making it a practical anchor for a week of eating.
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