Hearty Veggie Noodle Soup
This hearty veggie noodle soup is packed with colorful vegetables and comforting noodles, perfect for a cozy meal. It's a simple, nourishing soup that comes together easily.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 2 cloves garlic
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 8 cups vegetable broth
- 1 cup water
- 1 cup egg-free noodles
- 1.5 cups chopped green cabbage
- 1 cup frozen peas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
- Peel and finely dice 1 medium onion. Peel and cut 2 medium carrots into small rounds. Wash and thinly slice 2 celery stalks. Peel and finely chop 2 cloves garlic.
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot rounds, and sliced celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the finely chopped garlic, 1 teaspoon dried thyme, and 0.5 teaspoon dried rosemary to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in 8 cups vegetable broth and 1 cup water. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes to allow the flavors to meld.
- Increase the heat to medium-high and add 1 cup egg-free noodles and 1.5 cups chopped green cabbage to the pot. Cook for 5-7 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- Stir in 1 cup frozen peas. Cook for another 2-3 minutes, until the peas are heated through. Season the soup with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
- Ladle the hot soup into serving bowls. Wash and finely chop 2 tablespoons fresh parsley and sprinkle it over each bowl just before serving.