Simple Vegetable Noodle Soup (Printable Version)

Hearty blend of fresh vegetables and tender noodles for a warm, comforting meal.

# What You'll Need:

→ Vegetables

01 - 2 medium carrots, peeled and sliced
02 - 2 celery stalks, sliced
03 - 1 medium onion, diced
04 - 1 medium potato, peeled and diced
05 - 1 cup green beans, trimmed and cut into 1-inch pieces
06 - 2 cloves garlic, minced

→ Broth & Seasonings

07 - 6 cups vegetable broth
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - Salt and pepper to taste

→ Noodles

12 - 4 ounces egg noodles or small pasta, use vegan noodles if desired

→ Optional Add-Ins

13 - 1 cup baby spinach or kale leaves
14 - 1 tablespoon fresh lemon juice

# How To Make It:

01 - Heat a large pot over medium heat. Add a splash of oil if desired. Sauté onion and garlic for 2-3 minutes until softened and fragrant.
02 - Add carrots, celery, potato, and green beans. Cook for 3-4 minutes, stirring occasionally.
03 - Pour in the vegetable broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer. Cover and cook for 10 minutes until vegetables begin to soften.
05 - Stir in the noodles. Simmer uncovered for 7-10 minutes until noodles and vegetables are tender.
06 - Add spinach or kale in the last 2 minutes of cooking if using. Stir in lemon juice just before serving. Remove bay leaf.
07 - Taste and adjust seasoning. Serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • It provides a nourishing meal that is perfect for cold weather.
  • The recipe is versatile and works well with a variety of seasonal vegetables.
  • It is an easy, one-pot dish that can be ready in just 40 minutes.
02 -
  • Don't forget to remove the bay leaf before serving to avoid a bitter taste.
  • A splash of fresh lemon juice at the end can brighten up the entire flavor profile of the soup.
  • Double-check the ingredients in your vegetable broth to ensure it meets your specific dietary or allergen requirements.
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