Easy Vegetable Noodle Soup
Fresh vegetables, garlic, and spices simmered together then finished with egg noodles, fresh lemon, and parsley.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 ribs of celery, diced
- 2 garlic cloves, minced
- salt & pepper
- 5 cups water
- 1/2 tsp dried thyme
- 1 bay leaf
- 8 ounces egg noodles
- 1 TBSP fresh lemon juice
- 2 TBSP freshly chopped parsley
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- Heat the oil in a dutch oven over medium-high heat.
- Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until veggies begin to soften, about 5 minutes.
- Stir in the garlic and cook for a few seconds until garlic is fragrant. Add the water, thyme, bay leaf, 1 tsp salt, and 1/4 tsp pepper. Bring to a boil then reduce the heat to low, cover and simmer for 20 minutes.
- Take the lid off the dutch oven and return the soup to a boil over medium-high heat.
- Stir in the noodles, place the lid back on the dutch oven and reduce the heat to medium. Cook, stirring occasionally, for 10 to 15 minutes or until noodles are tender.
- Stir in the lemon juice and fresh parsley, taste and season with additional salt & pepper if necessary.
Similar Recipes:
easy recipesvegetable recipesnoodle recipessoup recipessoups recipesdairyfree recipesone-pot recipesvegetarian recipes