• Cooking Time: 45
  • Servings: 6
  • Preparation Time: 30


This recipe is a vegetarian friendly version of my Mom's Chicken Noodle soup, which was my favorite soup growing up. With a vegetarian girlfriend, I've tried to go back to the drawing board to make some of my favorite food that my mom used to make, more vegetarian friendly.


  • 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


  • 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.

Categories: Soup  Vegetarian 
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