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easy and healthy green beef noodle soup with mint recipe
Jump to RecipecardThis easy and healthy green vegetable beef noodle soup with mint recipe is the perfect light, simple, nourishing, comfortable soup for any season and occasion!
Fall is here, and so is soup season! By the way, it is my favorite season - so many soups and stew recipes are coming for you. This beef soup is an effortless soup with green beans, zucchini, ginger, carrots, beef, and mint, which can be eaten anytime. The soup is a healthy choice for any meal, breakfast, lunch, or dinner.
ingredients for a delicious and healthy green bean and beef soup
- Beef. The best cut for this soup is chuck roast, chuck shoulder, or sirloin steak. The beef has to be very tender.
- Carrots. Fresh carrots are the only carrots I use, as I don’t like the consistency of frozen carrots. But if you don’t have a problem, you can use frozen ones.
- Onions. Whatever you have in hand. I like to use big yellow onions for my soups.
- Garlic cloves
- Bell pepper
- Zucchini
- Green beans. You can use fresh or frozen green beans.
- Spring onions. They will add a lot of freshness to the dish.
- Mint. Please use fresh mint, as it makes a big difference.
- Cilantro.
- Parsley.
- White noodles. Delicious rice noodles like udon or glass noodles, you choose your favorite.
how to store the soup
- Freezer. This soup can be the perfect meal prep soup. You make a good amount of it and store it in freezer-friendly containers. They can be stored in the freezer for about 6 months.
- Fridge. The soup will last for about 3 days in the fridge. If you make just the basis (without the vegetables), you can even store it for a week in the fridge.
simple step by step on how to make the healthy green bean beef soup
- Wash the beef and cut it into small cubes. Add the beef cubes into a big pot.
- All the ingredients until step 8 will be added to the big pot.
- Wash the cilantro and parsley and chop if you want.
- Peel the onion, garlic cloves, carrots, and ginger.
- Cut the bell pepper into smaller pieces; you decide how big you want them to be.
- Cut the onions into four pieces.
- You can mash or chop the garlic cloves.
- Cut the carrots into cubes or rings. However, you prefer them.
- Add the bay leaves, rosemary, thyme, salt, pepper.
- Add the water to the pot.
- Put the pot on the stove at medium-high heat and let it cook for 20 minutes.
- Remove the foaming fat, a brown foam fat on the surface, with a fine mesh.
- Let it simmer on low-medium heat for about 1 hour.
- In the meantime, wash the green beans, spring onions, zucchini, mint and limes.
- Cut the spring onions and Zucchini into rings and put them aside.
- Cut the ends of the green beans; if you want, you can cut the beans into smaller pieces.
- Cut the limes in halves and, together with the mint and some of the green parts of the spring onions, put them aside.
- Check the beef after the hour and see if it is soft and almost falls apart; if so, add the green beans, zucchini and spring onions and let it simmer for 30 minutes.
- Check if salt is needed if so, add more salt.
- Cook the noodles for 10 minutes before serving the soup, as said in the instructions.
- Serve the soup with the noodles and garnish with lime, mint leaves, and spring onions.
- Ready to serve!
4 amazing soup recipes
Cooking-Mode
easy and healthy green beef noodle soup with mint recipe
Preptime: 15min
Cooktime: 120min
Waittime:0min
Totaltime:135min
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Ingredients for the recipe:
| 800g | braising beef (soup beef) |
| 300g | carrots |
| 2 | onions |
| 5 | garlic clove |
| 4tsp | minced ginger |
| 1 | green bell pepper |
| 300g | zucchini |
| 100g | green beans |
| 1handful | cilantro |
| 1handful | parsley |
| 7 | spring onions |
| bay leaves | |
| 2tsp | thyme |
| 2tsp | rosemary |
| salt | |
| pepper | |
| 6 | lime |
| 3000ml | water |
| 600g | rice noodles (or glass/udon noodles) |
- Wash the beef and cut it into small cubes. Add the beef cubes into a big pot.
- All the ingredients until step 8 will be added to the big pot.
- Wash the cilantro and parsley and chop if you want.
- Peel the onion, garlic cloves, carrots, and ginger.
- Cut the bell pepper into smaller pieces; you decide how big you want them to be.
- Cut the onions into four pieces.
- You can mash or chop the garlic cloves.
- Cut the carrots into cubes or rings. However, you prefer them.
- Add the bay leaves, rosemary, thyme, salt, pepper.
- Add the water to the pot.
- Put the pot on the stove at medium-high heat and let it cook for 20 minutes.
- Remove the foaming fat, a brown foam fat on the surface, with a fine mesh.
- Let it simmer on low-medium heat for about 1 hour.
- In the meantime, wash the green beans, spring onions, zucchini, mint, and limes.
- Cut the spring onions and Zucchini into rings and put them aside.
- Cut the ends of the green beans; if you want, you can cut the beans into smaller pieces.
- Cut the limes in halves and, together with the mint and some of the green parts of the spring onions, put them aside.
- Check the beef after the hour and see if it is soft and almost falls apart; if so, add the green beans, zucchini, and spring onions and let it simmer for 30 minutes.
- Check if salt is needed if so, add more salt.
- Cook the noodles for 10 minutes before serving the soup, as said in the instructions.
- Serve the soup with the noodles and garnish with lime, mint leaves, and spring onions.
- Ready to serve!
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
