Description

This hearty hamburger noodle soup is a comforting and filling meal that’s perfect for chilly days. Made with ground beef, tender egg noodles, and a flavorful broth loaded with vegetables, it’s a family-friendly dish that’s easy to make and even easier to love!

Ingredients

1 tablespoon olive oil
1 pound (450g) ground beef
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
4 cups (960ml) beef broth
2 cups (480ml) water
1 can (14.5 oz/400g) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
2 cups (200g) egg noodles
1 cup (150g) frozen peas
Fresh parsley, chopped (for garnish)

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Instructions

Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces with a spoon. Drain any excess fat.
Sauté the Vegetables:
Add the onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add Broth and Seasonings:
Pour in the beef broth, water, and diced tomatoes. Stir in the thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Cook the Noodles:
Add the egg noodles to the pot and cook for 8-10 minutes, or until the noodles are tender.
Add Peas:
Stir in the frozen peas and cook for another 2-3 minutes until heated through.
Serve:
Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Notes

Substitute ground beef with ground turkey or chicken for a lighter version.
Add other vegetables like corn, green beans, or zucchini for extra flavor and nutrition.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.
For a thicker soup, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the last few minutes of cooking.