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Ground Beef, Potato & Noodle Soup
A hearty, comforting bowl that combines tender potatoes, savory ground beef, and soft noodles in a flavorful broth.
This soup is rich with nostalgia and flavor — a recipe passed down through generations, loved by both kids and adults.
It’s simple, filling, and perfect for weeknight dinners or cozy weekends.
Introduction
A meal that brings back memories! My abuelita used to make this for my dad when he was a little boy in the ’50s, and my mom carried on the tradition.
Now, I make it for my kids, and they ask for it every week. Some recipes never get old — they live in our hearts as much as in our kitchens.
This Ground Beef, Potato & Noodle Soup is one of those timeless family dishes.
It’s economical, easy to prepare, and packed with hearty ingredients that keep everyone satisfied.
The combination of beef, potatoes, and noodles makes it feel like a complete meal in one bowl — and the savory broth ties it all together beautifully.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 8 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes (optional, for richer flavor)
- 1 ½ cups wide egg noodles (or pasta of choice)
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Brown the beef: In a large soup pot, cook ground beef over medium heat until browned. Drain excess fat if necessary.
- Sauté aromatics: Add diced onion and garlic. Cook for 2–3 minutes until fragrant and softened.
- Add vegetables: Stir in potatoes, carrots, and celery. Cook for 5 minutes to let flavors meld.
- Pour broth: Add broth, diced tomatoes (if using), thyme, paprika, bay leaf, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 20 minutes, or until potatoes and carrots are tender.
- Add noodles: Stir in egg noodles and cook uncovered for 8–10 minutes, until noodles are tender.
- Finish & serve: Remove bay leaf, adjust seasoning, and ladle into bowls. Garnish with parsley.
Storage & Meal Prep
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze soup (without noodles) for up to 2 months. Add fresh noodles when reheating.
- Reheat on the stovetop over medium heat, adding extra broth if needed.
Why This Recipe Works
- Balanced flavors: The beef adds richness, while the potatoes and noodles provide heartiness.
- One-pot meal: Protein, carbs, and veggies all cook together for convenience and flavor infusion.
- Family tradition: Simple ingredients create timeless comfort that spans generations.
Expert Tips
- For lighter soup, use ground turkey or chicken instead of beef.
- Want extra richness? Stir in ½ cup of cream or evaporated milk at the end.
- Try adding frozen peas or green beans for extra vegetables and color.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, about 2 large chopped fresh tomatoes will work.
Which noodles are best? Wide egg noodles are classic, but elbow pasta or rotini also work well.
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Can I make this in a slow cooker? Yes. Brown beef first, then combine all ingredients (except noodles) and cook on low for 6–7 hours. Add noodles in the last 20 minutes.
Estimated Nutrition
~320 kcal per serving (estimate).
