A hearty and flavorful soup combining tender beef, fresh vegetables, and noodles for a comforting meal.
Heat a large stockpot over medium-high heat and add a drizzle of oil.
Ensure the pot is hot before adding the oil to prevent sticking.
Add the beef stew meat and cook until browned on all sides, then remove and set aside.
Brown the meat in batches to avoid overcrowding the pot.
In the same pot, sauté the onion, celery, carrot, and green pepper until softened.
Stir frequently to prevent the vegetables from burning.
Add the garlic, dried parsley, dried basil, and ground black pepper, and cook for another minute.
Cooking the spices briefly enhances their flavor.
Return the beef to the pot and add the beef broth, diced tomatoes, soy sauce, cabbage, and bay leaves.
Stir well to combine all ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
Simmering allows the flavors to meld together beautifully.
Add the egg noodles and cook for an additional 10 minutes, or until tender.
Stir occasionally to prevent the noodles from sticking.
Remove the bay leaves and serve the soup hot.
Garnish with fresh parsley for a burst of color and flavor.
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