Beef and noodle soup with vegetables is one of the classics of Spanish gastronomy and a favorite among the population during the coldest months of the year. A well-made beef and noodle soup is hearty, comforting, and incredibly nutritious. Check out our recipe and learn how to prepare it at home. 

How to Make Beef and Noodle Soup

The origins of beef and noodle soup date back centuries, with innumerable versions all over the world. It's a very traditional dish that people especially love to prepare  during the cold season. It's flavorful, filling, and super warming. 

Beef and noodle soup is also very nutritious. It's packed with protein, vitamins, and minerals, and is a complete meal. Spanish beef soup, like this recipe below, contains chickpeas and noodles, which also contain protein, fiber, and carbohydrates to keep you satiated. 

Recipe for Beef and Noodle Soup with Vegetables 

Serve everything altogether with the noodles and broth, or serve the meat, chickpeas, and veggies separately on the side.

Ingredients

• 1 lb. beef, cut into cubes 
• 4 oz. chickpeas
• 1 beef bone
• 1 ham bone
• 1 strip from Campo Grande Thick Porkbelly 
• 4 carrots, peeled 
• 1 leek, trimmed 
• 1 medium onion, peeled 
• 1 sprig parsley
• Coarse salt
• Freshly ground black pepper
• Thin noodles of your choice 
• 3 hard or soft-boiled eggs, peeled and halved 

Preparation 

1. Soak the chickpeas the night before. You can also use canned chickpeas, just keep in mind that the canned chickpeas cane added at the end when the soup is almost ready. 
2. Use a pressure cooker if you have one, and if you don't then a conventional pot is fine. 
3. Place the beef, ham bone, beef bone, and pork belly in the pot. 
4. Add the carrots, leek, and onion to the pot, along with the soaked chickpeas if you are NOT using canned ones.
5. Pour in enough hot water to cover the ingredients. 
6. Bring the pot to boil. Once the water begins to boil, you will notice a foam that forms on the surface. Remove the foam with a skimmer or slotted spoon and repeat several times until the foams no longer appears. 
7. Season the liquid with salt and pepper. 
8. If using a pressure cooker, close the lid and cook for 20 minutes. If you are using a normal pot, cover and cook for 40-60 minutes until the chickpeas are tender and everything is cooked. 
9. Once cooked, remove from heat and strain the broth. Set the meat, veggies, and chickpeas aside and pour the broth back into the pot. 
10. Bring the broth to a boil and add the noodles. Cook until noodles are tender, according to the package instructions. 
11. If you're using canned chickpeas instead, you can add them into the pot when the noodles are done cooking. 
12. Cut veggies and add back into the pot, along with the beef. Stir to ingrate all the ingredients. 
13. Remove from heat, ladle into large bowls, and top each with half a hard-boiled egg.  

How to Add Your Own Spin on Beef and Noodle Soup

We have presented you with a very traditional Spanish recipe for beef and noodle soup with vegetables, but there are other ways to eat it. Every Spanish family likely has its own unique recipe passed down from generation to generation.

You can omit, for example, the chickpeas, which are incredibly filling and satiating, or even skip the noodles altogether. One ingredient that goes wonderfully with a delicious beef and vegetable soup is cooked rice. You can either cook it in the broth like the noodles or simply add any leftover rice you have in the fridge.

As for the vegetables, use your favorites! Carrots and leeks are the most common, but you can also use potatoes, which are also a classic of Spanish gastronomy. We also love mushrooms as well. Looking for more little color? Throw an ear of corn on the cob into the soup! Cooked corn on the cob is an excellent addition to beef and noodle soup.