Simple Vegetable Noodle Soup (Printable)

A nourishing bowl with vegetables and tender noodles, perfect for warming on cold days.

# What You 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 desired

→ Optional Add-Ins

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

# How To Make It:

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 45 minutes but tastes like you've been tending it all afternoon.
  • There's genuine comfort in a bowl that asks nothing of you except maybe a slice of bread.
  • Vegetables soften just enough to taste good but still hold their shape—no mushy disappointments here.
02 -
  • Don't add the noodles too early or they'll turn to mush—wait until the vegetables are already softening, then they'll finish together.
  • The lemon juice at the very end is what makes people ask for the recipe; it brightens everything without adding acidity in a way that tastes sour.
03 -
  • If your broth is the salty kind, add it gradually and taste as you go—it's easy to add more but impossible to remove.
  • The best version of this soup waits for nobody; make it when you can, serve it hot, and don't apologize if something isn't perfect because the person eating it will be tasting warmth, not critiquing technique.
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