Directions:
1. In a large pot, heat the olive oil over medium heat. Add the beef cubes and sear on all sides until lightly browned.
2. Add the chopped onion and garlic, cooking for 2–3 minutes until fragrant.
3. Pour in the water or broth and bring to a gentle boil. Skim off any foam that rises.
4. Add the carrots, leek, parsnip, bay leaf, turmeric (if using), salt, and pepper. Reduce heat and simmer gently for 45–60 minutes until beef is tender.
5. Add the noodles and cook for 10 more minutes, or until pasta is soft. Stir occasionally.
6. Remove the bay leaf. Stir in chopped parsley, adjust seasoning, and serve hot.
Quick Facts
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: ~360 kcal per serving
Tips & Variations
– Add celery or cabbage for extra veggies
– Use rice or orzo instead of noodles for variation
– Make it spicy with a pinch of chili flakes
– Freezes well — just store without the noodles for best texture
Conclusion
Beef and vegetable noodle soup is a wholesome, warming dish full of goodness. Whether for lunch or dinner, it delivers on both flavor and comfort — one nourishing spoonful at a time.
