Simple Vegetable Noodle Soup (Printable)

A warm blend of seasonal vegetables and tender noodles, perfect for chilly days.

# Ingredient List:

→ Vegetables

01 - 2 medium carrots, peeled and sliced
02 - 2 celery stalks, sliced
03 - 1 medium onion, diced
04 - 1 medium potato, peeled and diced
05 - 1 cup green beans, trimmed and cut into 1-inch pieces
06 - 2 cloves garlic, minced

→ Broth & Seasonings

07 - 6 cups vegetable broth
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - Salt and pepper to taste

→ Noodles

12 - 4 ounces egg noodles or small pasta, or vegan noodles as preferred

→ Optional

13 - 1 cup baby spinach or kale leaves
14 - 1 tablespoon fresh lemon juice

# Directions:

01 - Heat a large pot over medium heat. Add a splash of oil if desired. Sauté onion and garlic for 2 to 3 minutes until softened and fragrant.
02 - Add carrots, celery, potato, and green beans. Cook for another 3 to 4 minutes, stirring occasionally.
03 - Pour in the vegetable broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer. Cover and cook for 10 minutes until vegetables begin to soften.
05 - Stir in the noodles. Simmer uncovered for 7 to 10 minutes until noodles and vegetables are tender.
06 - Add spinach or kale in the final 2 minutes of cooking if using. Stir in lemon juice just before serving. Remove bay leaf. Taste and adjust seasonings as needed.
07 - Ladle into bowls and serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means hot soup on the table before anyone gets hangry.
  • The ingredient list reads like what's already living in your kitchen, no special shopping required.
  • It's forgiving enough to swap vegetables based on what you have, making it feel fresh every time.
02 -
  • Don't skip the sauté step with onion and garlic—it builds the flavor foundation that makes this soup feel intentional and delicious instead of just warm and watery.
  • Add the noodles toward the end of cooking instead of at the beginning so they don't turn to mush, and they'll absorb more of the broth's flavor this way.
03 -
  • Taste the broth before you start cooking and adjust salt accordingly—some store-bought broths are already quite salty, and you don't want to oversalt the finished soup.
  • Save vegetable scraps in the freezer and make your own broth on weekends—it transforms this humble recipe into something you made from scratch in the truest sense.
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