Recipes
VEGETABLE NOODLE SOUP
Vegetable Noodle Soup
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INGREDIENTS
- Cooking Time: 45
- Servings: 6
- Preparation Time: 30
- 1 quart No-Chicken Broth
- 1 quart vegetable broth
- 1 vegetable bouillon cube
- 1 can diced tomatoes
- 1 can kidney beans
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 small red potatoes – diced
- 1 red pepper - chopped
- 1 sweet Vidalia onion
- 3 cloves garlic
- 2 tbsp butter or olive oil
- 2 tsps basil
- 2 tsps oregano
- 1 tsp rubbed sage
- 1 tsp thyme
- 3 bay leaves
- 1 celery stalk with leaves
- Salt and pepper to taste
- Noodles:
- 2 cups flour
- 3 eggs
- 1 tbsp olive oil
- Salt and pepper to taste
DIRECTIONS
Sautee onion, garlic and red pepper with 2 tbsp butter or olive oil for 3-5 minutes over medium heat. Add carrots, potatoes and celery and sautee for another 3-5 minutes. Add tomatoes and kidney beans. Then add the both broth, bay leaves and celery stalk. Bring to a simmer and add 1 vegetable bouillon cube. Let simmer for 10 minutes covered.
Add spices and simmer over low heat for 10 minutes covered.
Add noodles (see recipe below) and let simmer for 20-25 minutes covered. Turn heat off and let cool 5-10 minutes before serving.
Noodles
Mix 2 cups flour with 2 tsps each salt and pepper in a large mixing bowl or stand mixer. Lightly beat 3 eggs in a separate bowl. Make a small crater in the flour mixture and pour in the eggs and 1 tbsp olive oil. Mix with wooden spoon, eventually using your hands to kneed the dough into a large ball.
Break the ball into three equal pieces and roll out each piece over a floured surface using a wooden roller. Roll the dough out quite thin and then use a pizza cutter to cut noodles aprox. ¼ inch thick.
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