Vegetable Noodle Soup
  • 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
  1. 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.
  2. Add spices and simmer over low heat for 10 minutes covered.
  3. Add noodles (see recipe below) and let simmer for 20-25 minutes covered. Turn heat off and let cool 5-10 minutes before serving.
  4. Noodles
  5. 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.
  6. 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.
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.