Vegetable noodle soup

I went looking for a simple but tasty vegetable noodle soup, but every recipe had something slightly different or that just didn’t seem to fit. In the end I took ingredients from multiple recipes and made my own version of it to satisfy my cravings. Turned out pretty good, don’t you think? Check out the recipe below!

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Recipe – Yields about 2.5 quarts (2+ liters)

Ingredients:

  • 6 cups low sodium vegetable broth
  • 2 cups water
  • 1-2 teaspoons of olive oil
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 small onion, chopped
  • 4-5 green onions, chopped
  • 1 package of gluten-free noodles (soup style) or regular noodles if gluten-free isn’t necessary
  • 3 garlic cloves, minced
  • 1 bag of frozen lima beans
  • 1 bay leaf
  • 1 tablespoon poultry seasoning (or a combination of thyme, oregano, black pepper, and any other spice flavors you prefer)
  • salt, to taste

Directions:

  1. Heat oil in a large non-stick soup pot.  Add garlic, onion, celery, and carrots and saute for 5 minutes, until onion begins to soften.
  2. Add broth, water, bay leaf, and seasonings.  Bring to a boil, reduce heat, and simmer for 15 minutes.
  3. Add noodles, simmer for another 8-10 minutes.
  4. Add frozen lima beans and ¾ of the green onions and simmer for 5 minutes.
  5. Once everything has softened to your liking, season to taste with salt.  Serve with a few pieces of chopped green onions as garnish.

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