Janeys Vegetable Noodle Soup Recipes

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VEGETABLE NOODLE SOUP



Vegetable Noodle Soup image

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings, about 4 cups

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1-quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks.

Steps:

  • Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
  • Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

JANEY'S VEGETABLE NOODLE SOUP



Janey's Vegetable Noodle Soup image

Easy to make and yummy to taste!

Provided by Janey Cooks Healthy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 9

3 cups water
2 tablespoons olive oil
1 (7 ounce) package fresh udon noodles
1 cup hot vegetable broth
1 large carrot, peeled and diced
1 large green bell pepper, diced
½ cup chopped celery
¼ cup soy sauce
½ cup chopped green onions

Steps:

  • Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 70.8 g, Fat 15.4 g, Fiber 4.3 g, Protein 10.9 g, SaturatedFat 1.9 g, Sodium 2688.1 mg, Sugar 6.8 g

EARTHY VEGETABLE NOODLE SOUP



Earthy Vegetable Noodle Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 24

3/4 cup water
2 carrots, peeled and sliced
2 stalks celery, sliced
2 parsnips, peeled and diced
1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 zucchini, sliced
Bunch of broccoli, stems removed, cut into large florets
3 large cauliflower florets, cut into quarters
1 cup vegetable stock
3 tablespoons (1 1/2 oz.) unsalted butter
6 oz. cooked pasta of your choice
Grated Parmesan cheese to taste
1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 turnip, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper

Steps:

  • Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese.
  • In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a preheated 500 degree F oven for 35 to 40 minutes or until cooked through.

VEGETABLE NOODLE SOUP



Vegetable Noodle Soup image

Make and share this Vegetable Noodle Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

12 ounces egg noodles or 12 ounces thin egg noodles, uncooked
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved
3 (14 1/2 ounce) cans low sodium chicken broth or 3 (14 1/2 ounce) cans low sodium beef broth
1 1/2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
salt
fresh ground pepper
2 (12 ounce) cans white cannellini beans or 2 (12 ounce) cans great northern beans, rinsed
1/4 cup parmesan cheese, freshly grated
1/4 cup parsley, chopped

Steps:

  • Cook noodles according to package directions, drain and set aside.
  • While noodles are cooking, heat oil in large saucepan over medium heat.
  • Saute onion, stirring until pale golden, about 5 minutes.
  • Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
  • Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
  • Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
  • Stir in the beans and cooked noodles.
  • Remove bay leaf.
  • Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

VEGETABLE NOODLE SOUP



Vegetable Noodle Soup image

Nothing fancy, nothing new, just a beautifully basic vegetable soup that can accomodate whatever vegetables you have on hand. There are plenty of possibilities listed below, but the variations are infinite.

Provided by Chef mariajane

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons cooking oil
2 onions, chopped
3 carrots, halved lengthwise and cut crosswise into 1/2 inch slices
2 celery ribs, cut into 1/2 inch slices
1 1/2 quarts low sodium chicken broth or 1 1/2 quarts homemade stock
1 3/4 cups tomatoes, diced canned with their juice (from one 15oz can)
1 tablespoon tomato paste
1/2 lb potato, peeled and cut into 1/2 inch dice
1/2 lb green beans, halved
1 1/2 teaspoons salt
3 ounces fine egg noodles (about 1 cup)
1/3 cup fresh parsley, chopped

Steps:

  • In a large saucepan, heat the oil over moderately low heat. Add the onions, carrorts, 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 lthe vegetables are almost tender, about 20 minutes.
  • Stir in the egg noodles. Bring the soup back to a simmer and cool 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.

Nutrition Facts : Calories 325.3, Fat 10.4, SaturatedFat 1.9, Cholesterol 18, Sodium 1079, Carbohydrate 48.3, Fiber 7.5, Sugar 9.5, Protein 14.5

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