Simple Vegetable Noodle Soup (Printer View)

Comforting vegetable soup with tender noodles and fresh herbs to warm you on cold days.

# Components:

→ 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, or vegan noodles as substitute

→ Optional Add-Ins

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

# Method:

01 - Heat a large pot over medium heat. Add a splash of oil if desired. Sauté onion and garlic for 2 to 3 minutes until softened and fragrant.
02 - Add carrots, celery, potato, and green beans. Cook for another 3 to 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 to 10 minutes, or until noodles and vegetables are tender.
06 - If using spinach or kale, add in the last 2 minutes of cooking. 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 comes together faster than you'd think, turning whatever vegetables need rescuing into something genuinely delicious.
  • The simplicity means you can taste every ingredient instead of fighting through a crowded flavor profile.
  • It's the kind of soup that tastes even better the next day, making it perfect for cooking once and eating twice.
02 -
  • Don't add the noodles too early or they'll turn mushy and soak up too much liquid, leaving you with a stodgy pot instead of a silky soup.
  • The lemon juice is not optional if you want the whole thing to taste like more than just warm vegetables—it's the difference between okay and actually memorable.
03 -
  • Toast your dried herbs in the hot broth for a minute before adding vegetables—it wakes them up and makes them taste fresher.
  • If your broth tastes bland, a tiny pinch of white miso stirred in at the end adds umami depth without tasting like miso at all.
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