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Square overhead image of vegetable noodle soup in a white bowl.
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Vegetable Noodle Soup

A cozy, healthy, and easy vegetarian noodle soup that the whole family will love!
Course Dinner, Lunch
Cuisine American
Keyword vegan noodle soup, vegetable noodle soup, vegetable noodle soup recipe, vegetarian noodle soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 160kcal
Author Blair Lonergan

Ingredients

  • 1 tablespoon olive oil
  • 2 large carrots, peeled and diced
  • 2 medium stalks celery, diced
  • 1 medium onion, diced
  • 1 medium zucchini, chopped
  • 1 clove minced garlic (about 1 teaspoon)
  • 1 cup frozen cut green beans
  • 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • 10 cups chicken broth or vegetable broth, plus extra to thin if necessary
  • 3 cups uncooked wide egg noodles (or other noodles of choice)
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • Kosher salt and ground black pepper, to taste

Instructions

  • Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the carrots, celery, onion, and zucchini; cook until softened, about 5-7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
    Sauteing veggies in a Dutch oven for the base of a soup.
  • Stir in the green beans, thyme, bay leaf, and broth. Bring to a boil, then reduce the heat and gently simmer the soup, uncovered, until the vegetables are tender, about 10-15 minutes.
    Process shot showing how to add broth and vegetables to a dutch oven for a vegetarian noodle soup recipe.
  • Stir in the noodles and frozen peas; cook the noodles according to the package directions for just barely al dente, about 5-7 minutes. Remove the pot from the heat; stir in the parsley and lemon juice. Season with salt and pepper, to taste.
    Stirring vegetable noodle soup in a white cast iron dutch oven.
  • Ladle the soup into individual serving bowls. Garnish with additional fresh herbs, if desired.
    Horizontal front shot of a white bowl full of vegetable noodle soup.

Notes

  • For a vegan noodle soup, use vegetable broth instead of chicken broth. You'll also need to use vegan noodles rather than egg noodles.
  • Use this recipe as a base and feel free to make it your own. For instance, spice it up with cayenne or crushed red pepper flakes. Use additional fresh herbs like rosemary, oregano, chives, or basil.
  • You do not need to thaw the green beans or peas before adding them directly to the pot.

Nutrition

Serving: 1/6 of the recipe | Calories: 160kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 1585mg | Potassium: 493mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4571IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 2mg