VEGETARIAN NOODLE SOUP RECIPES

Name: Vegetarian Noodle Soup
Prep time: 30 min
Yield: 5
Ingredients: 2 cups frozen mixed vegetables; 1 (9-oz.) pkg. frozen baby lima beans; 1 small onion, chopped; 1 stalk celery, sliced; 5 1/2 cups water; 1/2 teaspoon salt; 1/2 teaspoon dried basil leaves; 1/8 teaspoon dried thyme leaves; 1/8 teaspoon pepper; 2 vegetarian vegetable bouillon cubes; 3 oz. (1 1/2 cups) uncooked medium egg noodles

VEGETARIAN NOODLE SOUP RECIPE - PILLSBURY.COM

Vegetarian Noodle Soup Recipe - Pillsbury.com image

Piping-hot soup, thick with egg noodles and nourishing vegetables, warms bodies and spirits on a blustery March day.

Provided by Pillsbury Kitchens

Total Time 0 minutes

Prep Time 30 minutes

Yield 5

Number Of Ingredients 11

Ingredients

2 cups frozen mixed vegetables
1 (9-oz.) pkg. frozen baby lima beans
1 small onion, chopped
1 stalk celery, sliced
5 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
2 vegetarian vegetable bouillon cubes
3 oz. (1 1/2 cups) uncooked medium egg noodles

Steps:

In large saucepan, combine all ingredients except noodles. Bring to a boil.
Add noodles; return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables and noodles are tender, stirring occasionally.

Nutrition Facts : Calories 160 , CarbohydrateContent 30 g, CholesterolContent 15 mg, FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 0 g, ServingSize 1 1/2 Cups, SodiumContent 860 mg, SugarContent 4 g

VEGETABLE NOODLE SOUP RECIPE - FOOD.COM

Vegetable Noodle Soup Recipe - Food.com image

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

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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.

Nutrition Facts : Calories 577.7, FatContent 10.4, SaturatedFatContent 2.8, CholesterolContent 77.3, SodiumContent 665.5, CarbohydrateContent 96.8, FiberContent 15, SugarContent 10.6, ProteinContent 25.3

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