Go Back
+ servings
Red pot with soup, a ladle and a soup bowl with soup on a gray background (spoon and kitchen towel also included).

Old Fashioned Beef Vegetable Noodle Soup [Instant Pot, Stovetop]

Aida
This is an easy recipe for a nourishing vegetable soup with beef. A classic and beloved soup that the whole family will enjoy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Course Soups & Stews
Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian
Servings 6
Calories 476 kcal

Ingredients
 
 

  • 1-2 pounds beef chuck like beef in-bone cuts cut into chunks, any cuts with fat or fat and bone are good to go
  • 2-3 carrots medium, peeled, diced as preferred
  • 3-4 celery sticks with greenery or 1-2 celery roots
  • 1-2 onions medium, peeled, cut in half
  • 2 handfuls fresh parsley uncut, plus a little more minced for the garnish
  • Salt and pepper to taste
  • 1-2 (Optional) beef bouillon cubes look below
  • 8-9 cups water or beef broth if not using bouillon cubes plus a little more
  • noodles of choice

Instructions
 

Stovetop

  • In a deep pot combine all ingredients (except noodles and parsley for garnish). (If using, add bouillon cubes, stock powder, or Vegeta.) Top with about 3 liters (approximately a little more than 3 quartz) of water. Bring to a boil on high.
  • Bring temperature down to low and continue simmering for at least 2 hours (longer if you can). Add a little water at a time as necessary throughout to replenish the evaporated liquid. Taste the broth every now and adjust seasonings as needed.
  • In a different pot strain the liquid broth. Return soup to the stovetop. Meanwhile, discard all ingredients in the colander except carrots and meat. Return carrots to the soup. Cut meat away from the bone and remaining fat, then dice or rip it apart and return to the soup as well. Bring to a low boil.
  • Add noodles in, and simmer until they soften. Turn the heat off. Garnish soup with minced parsley. Look below for handling options.

Instant Pot

  • In the Instant Pot combine all ingredients (except noodles and parsley for garnishing). Fill it up with approximately 3 liters of water (a little bit more than 3 quarts), but make sure the ingredients plus water don’t go over the maximum limit for your Instant Pot. Secure the lid. Pressure cook on high for 40 minutes. (It will take 15-20 minutes for the Instant Pot to pressurize before the cooking begins.) 
  • After the time is up, release the pressure naturally (about 30 minutes), or use the quick release method (about 5-7 minutes).  The float valve will drop and the lid will unlock and open when all of the pressure is out. 
  • Once the Instant Pot is safe to open strain the broth into a different pot. Transfer the pot to the stovetop and turn the temperature on to low.  (Alternatively, you can return the broth to the Instant Pot and do the remaining steps on the simmer option, but we find this takes too long.)
  • Meanwhile, discard all ingredients in the colander except carrots and meat. Return carrots to the soup. Cut meat away from the bone and remaining fat, then dice or rip it apart and return to the soup as well. Bring to a low boil.
  • Add noodles in, and simmer until they soften. Turn the heat off. Garnish soup with minced parsley. (If planning to store the soup (or a portion of it) in the fridge for a few days, don't add noodles in right away. Instead, when ready to consume, bring it to a low boil and add in noodles and parsley.) Look below for handling options.

Video

Notes

  • Ingredient notes 
Flavoring: Some are strongly against adding bouillon cubes, Vegeta, and/or stock powder or broth liquid. While these ingredients do enhance the flavor, it’s up to you whether to add them or not. If you decide against them, look for a cut of meat with a lot of fat and bones. 
Noodle options:  The beauty of this soup is that you can use any type of noodles, from the alphabet to pappardelle, or a combination of different kinds. (We’ve used spaghetti and lasagna broken into pieces when in a pinch.) You can also opt for semolina noodles (see our chicken noodle), as well as Balkan traditional tarhana (trahana) noodles. 
  • Instant Pot vs Stovetop?
Which one should you use? While this is up to you we generally prefer the stovetop for this soup. Instant Pot is generally used to save time. However, with this much liquid in the pot, it takes a long time to pressurize and depressurize, so this makes using the Instant Pot a moot point. On the other hand, the meat truly is more tender after the Instant Pot. So really, it's up to you what you want to use. 
  • Handling
Serving: Serve warm or hot, as a standalone meal or an appetizer. 
Storing: 1. If planning to eat soup within the next 24 hours, wait for it to cool down, then transfer it to the fridge. 2. If planning to eat the soup (or some of it) later than that, don't add noodles (or garnish with parsley) right away. Instead, let the soup cool down, then transfer it to the fridge for up to 3 days. When ready to eat, bring the soup to a low boil, lower the temperature, and then add in noodles and parsley. Serve when the noodles soften.
Reheating:  1. The best way to reheat it is on the stovetop, on low, for at least 15 minutes, (or until it's hot). (Look at storing if you stored it for longer than 24 hours.)
Freezing: We don't recommend freezing the entire soup. (The ingredients don't work well together after being frozen and thawed.) However, the broth is fantastic and can last in the freezer for up to 3 months. 1. To freeze, before you add the noodles, strain the soup into freezer ware leaving ⅕ of the container(s) free. (Broth liquid increases in volume when frozen.) Use the meat and carrots for another dish. Discard the remaining ingredients. 2. Meanwhile, let the broth cool down completely, then transfer it to the freezer. When ready to use, let it thaw at room temperature for a few hours. Alternatively, transfer it to the fridge the night before. Reheat or use as desired.

Nutrition

Serving: 2-3 ladlessSodium: 317mgSugar: 1.9gCholesterol: 186mgCalories: 476kcalSaturated Fat: 8.8gFat: 22.9gProtein: 54.7gCarbohydrates: 9.4g
Tried this recipe?Let us know how it was!