Vegetarian Hearty Beef Noodle Soup

Indulge in the comforting warmth of this Vegetarian Hearty "Beef" Noodle Soup, a plant-based twist on a classic favorite that’s packed with flavor and nutrition. Perfect for cozy evenings, this hearty soup features tender egg noodles, savory plant-based ground meat, and a medley of carrots, celery, and mushrooms simmered in a rich herb-infused vegetable broth. A splash of soy sauce and a dollop of tomato paste deepen the flavors, while fresh baby spinach adds a vibrant, wholesome touch. Ready in under an hour, this one-pot wonder is easy to prepare and serves as a satisfying meal for the whole family. Garnished with fragrant parsley, this soul-warming bowl will have everyone asking for seconds—and it’s vegetarian-friendly too!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, sliced
• 2 stalks celery stalks, chopped
• 3 cloves garlic, minced
• 12 ounces plant-based ground meat
• 8 ounces mushrooms, sliced
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 8 ounces egg noodles
• 4 cups baby spinach
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, sliced carrots, and chopped celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the plant-based ground meat and sliced mushrooms to the pot. Cook until the plant-based meat is browned and the mushrooms are tender, about 5-7 minutes.

Step 5

Pour in the vegetable broth and add the soy sauce, tomato paste, dried thyme, dried rosemary, and bay leaf. Stir to combine.

Step 6

Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes.

Step 7

Add the egg noodles to the pot and continue to simmer uncovered until the noodles are cooked through, approximately 8-10 minutes.

Step 8

Stir in the baby spinach and cook for an additional 2-3 minutes, until the spinach wilts.

Step 9

Season the soup with salt and pepper to taste.

Step 10

Remove the bay leaf before serving.

Step 11

Garnish each bowl with chopped fresh parsley and serve hot.

Nutrition Facts

Serving size	(2727.7g)

Amount per serving	% Daily Value*
Calories	2099.5

Total Fat 100.8g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 7.0g
Cholesterol 65.8mg	0%
Sodium 8321.8mg	0%
Total Carbohydrate 219.7g	0%
Dietary Fiber 41.1g	0%
Total Sugars 41.7g
Protein 110.7g	0%

Vitamin D 22.9IU	0%
Calcium 631.6mg	0%
Iron 31.1mg	0%
Potassium 5527.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 19.9%

Carbs: 39.4%