Simple Vegetable Noodle Soup (Printable Version)

A nourishing blend of seasonal vegetables and tender noodles, ideal for warming chilly days.

# 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, or vegan noodles as preferred

→ Optional Additions

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

# How-To Steps:

01 - Heat a large pot over medium heat. Add a splash of oil if desired. Sauté onion and garlic for 2-3 minutes until softened and fragrant.
02 - Add carrots, celery, potato, and green beans. Cook for another 3-4 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 7-10 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 with salt and pepper as needed. Serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving you with hot soup before the day's energy fully drains away.
  • Every vegetable softens into the broth without losing its personality, creating layers of flavor that build as you eat.
  • This recipe adapts to whatever you find in your refrigerator, making it a reliable friend through every season.
02 -
  • Don't let the soup boil aggressively once the noodles are in, or they'll turn to paste and disappear into the broth like they were never there.
  • The vegetables should have some resistance to them when you finish—they'll continue softening slightly as the soup sits, and you want to catch them at that perfect tender-but-not-dissolved moment.
03 -
  • Cut all your vegetables to roughly the same size so they soften at the same rate—nothing ruins a bowl of soup like crunchy carrot next to mushy potato.
  • Keep the broth at a gentle simmer rather than a rolling boil, which keeps the vegetables from breaking apart and the noodles from turning to mush.
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