Vegetable Noodle Soup Recipe

Name: Vegetable Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 2 onions, chopped; 3 carrots, halved lengthwise and cut crosswise into 1/2 inch slices; 2 celery ribs, cut into 1/2 inch slices; 1 12 quarts low sodium chicken broth or 1 12 quarts homemade stock; 1 ¾ cups tomatoes, diced canned with their juice (from one 15oz can); 1 tablespoon tomato paste; 12 lb potato, peeled and cut into 1/2 inch dice; 12 lb green beans, halved; 1 ½ teaspoons salt; 3 ounces fine egg noodles (about 1 cup); ⅓ cup fresh parsley, chopped

Servings: persons

2 tablespoons cooking oil
2 onions, chopped
3 carrots, halved lengthwise and cut crosswise into 1/2 inch slices
2 celery ribs, cut into 1/2 inch slices
1 12 quarts low sodium chicken broth or 1 12 quarts homemade stock
1 ¾ cups tomatoes, diced canned with their juice (from one 15oz can)
1 tablespoon tomato paste
12 lb potato, peeled and cut into 1/2 inch dice
12 lb green beans, halved
1 ½ teaspoons salt
3 ounces fine egg noodles (about 1 cup)
⅓ cup fresh parsley, chopped

1
In a large saucepan, heat the oil over moderately low heat.
2
Add the onions, carrorts, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
3
Stir in the broth, tomatoes, tomato paste, potatoes, green beans, and salt.
4
Bring to a boil.
5
Reduce the heat and simmer, partially covered, until lthe vegetables are almost tender, about 20 minutes.
6
Stir in the egg noodles.
7
Bring the soup back to a simmer and cool until the vegetables and noodles are tender, about 5 minutes.
8
Stir in the parsley.
9
VARIATIONS: Feel free to mix and match vegetable combinations according to what you like and what you have on hand.
10
Other excellent soup vegetables include : fennel, celery root, cabbage, parsnips, turnips, peas, zucchini, squash, shredded greens, corn, lima beans, and bell peppers.

1742

kcal

Calories

Fat

361

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: 2 tablespoons cooking oil, 2 onions, chopped, 3 carrots, halved lengthwise and cut crosswise into 1/2 inch slices, 2 celery ribs, cut into 1/2 inch slices, and more.

Yes, Vegetable Noodle 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.

Vegetable Noodle Soup

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