Vegetablenoodlesoup Recipes

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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

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.

VEGGIE GARLIC NOODLES RECIPE BY TASTY



Veggie Garlic Noodles Recipe by Tasty image

Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy sauce, dried rice noodles

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
5 cloves garlic, minced
4 spring onions, divided
2 carrots, cut into matchsticks
1 cup snap pea
2 tablespoons brown sugar
3 tablespoons soy sauce
9 oz dried rice noodles, cooked

Steps:

  • Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
  • Add the carrots and peas, before stirring in the brown sugar and soy sauce.
  • Add the noodles and mix together for another couple of minutes.
  • Season with salt and pepper, then slice remaining spring onion and top to serve.
  • Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 60 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

HEARTY BEEF VEGETABLE SOUP WITH NOODLES



Hearty Beef Vegetable Soup with Noodles image

Make and share this Hearty Beef Vegetable Soup with Noodles recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 lb beef, Ground
1 can tomato sauce (Italian)
8 cups water
2 onions, chopped
1 lb frozen corn, Peas, Carrots
6 ounces egg noodles
1 1/2 tablespoons extra virgin olive oil
1 tablespoon oregano
1 tablespoon Mexican chili powder
1 tablespoon pepper, Freshly Ground
2 teaspoons red cayenne pepper
2 teaspoons salt

Steps:

  • Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
  • Add the seasoning and olive oil, heat on high for 30 minutes.
  • Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
  • Turn the heat to medium, heat for 10 minutes.
  • Add the egg noodles, turn the heat to low and heat another 20 minutes.
  • Taste and adjust seasoning.
  • Serve with grated Parmesan cheese.

Nutrition Facts : Calories 739.6, Fat 59.2, SaturatedFat 23.3, Cholesterol 98.8, Sodium 836.4, Carbohydrate 41.4, Fiber 4.4, Sugar 2.3, Protein 13.3

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