Simple Vegetable Noodle Soup (Print Version)

Comforting, nourishing bowl of seasonal vegetables and tender noodles perfect for cold days.

# Ingredient List:

→ 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

→ Optional Add-Ins

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

# How to Make:

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, add spinach or kale 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 in under 40 minutes, which means hot soup on the table before you've finished changing out of your coat.
  • The flavors deepen as it sits, so it's almost better as leftovers the next day when you're craving something gentle.
  • Every vegetable stays just tender enough to taste like itself, never mushy or forgettable.
02 -
  • Don't add the noodles until the vegetable broth has been simmering for ten minutes, or they'll turn into paste before the vegetables are even tender—I learned this the harder way so you don't have to.
  • The lemon juice at the end isn't optional if you want the soup to taste bright and alive instead of just warm and safe—even if you don't think you like lemon, try it and trust it.
03 -
  • Cut your vegetables relatively uniform in size so they cook at the same rate—this sounds fussy but it changes everything about how the finished soup feels on your spoon.
  • If your broth is particularly flavorful, you might actually need less salt than the recipe suggests, so taste as you go rather than salting all at once at the beginning.
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