Simple Vegetable Noodle Soup (Print Version)

Hearty bowl of vegetables and noodles, ideal for cold days with fresh herbs and bright lemon.

# What You'll Need:

→ 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, vegan noodles as substitute

→ Optional

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

# Cooking Steps:

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 - Add spinach or kale in the last 2 minutes of cooking if desired. Stir in lemon juice just before serving. Remove bay leaf. Taste and adjust seasoning.
07 - Ladle soup into bowls and serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, turning fifteen minutes of prep into forty minutes of pure comfort.
  • Every vegetable softens into the broth without losing its personality, creating layers of flavor that taste way more intentional than they are.
  • It's flexible enough to adapt to whatever's in your crisper drawer, so it never feels like you're making the same soup twice.
02 -
  • Don't add the noodles at the beginning thinking they'll cook while everything else softens—they'll turn to mush and the soup becomes starchy instead of clean.
  • Taste the broth before the noodles go in because it's your last chance to adjust salt without overseasoning the whole pot.
  • The lemon juice isn't traditional, but it's the difference between a good soup and one that makes people ask why it tastes so alive.
03 -
  • Make a bigger batch and freeze it in portions—it reheats beautifully and tastes even better the next day as flavors deepen.
  • If your broth is pale or unseasoned tasting, add a splash of soy sauce or tamari during the simmer—it deepens everything without making it taste salty.
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