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Vegetarian Noodle Soup

vegetarian noodle soup Entree
Vegetarian Noodle Soup
  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 5

Piping-hot soup, thick with egg noodles and nourishing vegetables, warms bodies and spirits on a blustery March day. MORE+ LESS-

February 5, 2018

Ingredients

2
cups frozen mixed vegetables
1
(9-oz.) pkg. frozen baby lima beans
1
small onion, chopped
1
stalk celery, sliced
5 1/2
cups water
1/2
teaspoon salt
1/2
teaspoon dried basil leaves
1/8
teaspoon dried thyme leaves
1/8
teaspoon pepper
2
vegetarian vegetable bouillon cubes
3
oz. (1 1/2 cups) uncooked medium egg noodles

Steps

Hide Images
  • 1
    In large saucepan, combine all ingredients except noodles. Bring to a boil.
  • 2
    Add noodles; return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables and noodles are tender, stirring occasionally.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
160
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
15mg
5%
Sodium
860mg
36%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This comforting vegetable noodle soup is a great alternative to chicken noodle soup if you’re a vegetarian, and it only takes 30 minutes to make. It calls for a bag of frozen mixed vegetables, but you can also use fresh produce if you’d like. Peas, corn, carrots and celery are popular choices, but you can substitute ingredients based on your family’s taste. Try adding green beans or even some diced potatoes. Looking for more soups to help you get your veggies? We have even more ideas for hearty, delicious vegetable soups that ditch the meat. Try serving your soup with crescent rolls, cheesy bread and other tasty sides

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