Vegetable Noodle Soup
Why I Love This Recipe
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.
Ingredients You'll Need
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.
