Beer Noodle Vegetable Soup Recipe

Name: Beer Noodle Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups chicken broth; 3/4 cup beer; 1 cup celery, sliced; 1/4 cup onion, chopped; 1/2 teaspoon dried basil leaves, crushed; 1/2 teaspoon beau monde seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup broccoli, cut-up; 1/2 cup snap peas; 1/2 cup winter squash, chunks and peeled; 2 ounces vermicelli

Servings: persons

3 1/2 cups chicken broth
3/4 cup beer
1 cup celery, sliced
1/4 cup onion, chopped
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon beau monde seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup broccoli, cut-up
1/2 cup snap peas
1/2 cup winter squash, chunks and peeled
2 ounces vermicelli

1
In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.
2
Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute.
3
Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat.
4
Simmer, partially covered about 20 minute or until vegetables are almost tender.
5
Add the noodles. Bring soup to boiling.
6
Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 cups chicken broth, 3/4 cup beer, 1 cup celery, sliced, 1/4 cup onion, chopped, and more.

Yes, Beer Noodle Vegetable Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer Noodle Vegetable Soup

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