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Vegetable Noodle Soup

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 4.5   Reviews: 7 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Serves 4
Nothing fancy, nothing new, just a beautifully basic vegetable soup that can accommodate whatever vegetables you have on hand. We've listed plenty of possibilities below, but the variations are infinite.
2 tablespoons cooking oil
2 onions, chopped
3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
2 ribs celery, cut into 1/2-inch slices
1-1/2 quarts canned low-sodium chicken broth or homemade stock
1-3/4 cups canned diced tomatoes with their juice (one 15-ounce can)
1 tablespoon tomato paste
1/2 pound potatoes, peeled and cut into 1/2-inch dice
1/2 pound green beans, halved
1-1/4 teaspoons salt
3 ounces fine egg noodles (about 1 cup)
1/3 cup chopped fresh parsley
Vegetable Noodle Soup Recipe at
In a large saucepan, heat the oil over moderately low heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the broth, tomatoes, tomato paste, potatoes, green beans, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are almost tender, about 20 minutes.

Stir in the egg noodles. Bring the soup back to a simmer and cook until the vegetables and noodles are tender, about 5 minutes. Stir in the parsley.

VARIATIONS: Feel free to mix and match vegetable combinations according to what you like and what you have on hand. Other excellent soup vegetables include: fennel, celery root, cabbage, parsnips, turnips, peas, zucchini, squash, shredded greens, corn, lima beans, and bell peppers.

WINE RECOMMENDATION: With this soup, try one of the lean and aromatic cabernet francs from the North Fork of Long Island, New York. These wines have less tannin than cabernet sauvignon and a distinct herbal, sometimes vegetal, flavor.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bowls of Comfort: Noodle Soup
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 318
Fat. Total: 8g
Fiber: 8g
Carbohydrates, Total: 46g
Sodium: 1191mg
% Cal. from Fat: 23%
Cholesterol: 20mg
Protein: 17g
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: karen Reviewed: 08/16/2011
Great recipe
I prefer to use homemade chicken broth for this, and instead of egg noodles I use DaVicci alphabet pasta. To the vegetables I add a cup of frozen corn and a cup of frozen peas, at the very end of the cooking time. Zucchini is a great addition in the summer...fresh from the garden.
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