Easy Homemade Vegetable Soup
This easy homemade vegetable soup recipe is perfect to feed a crowd, it's ready in 35 minutes and kid-approved!
Servings: 8 Servings
Calories: 223kcal
Ingredients
- 2 Tablespoons Olive Oil
- 1 medium Yellow Onion diced
- 3 medium Carrots diced
- 3 stalks Celery diced
- 4 cloves Garlic minced
- 8 cups Vegetable Stock or Bone Broth
- 28 oz can Diced Tomatoes
- 10 oz can Tomato Soup
- 1 cup Water
- 1 cup Corn fresh or frozen
- 1 cup Peas fresh or frozen
- 1 cup Green Beans chopped, fresh or frozen
- 1 Tablespoon Dried Basil
- 1 Tablespoon Dried Parsley
- Salt & Pepper to taste
- 170 grams Dry Egg Noodles (about 3 cups)
Instructions
- In a large dutch oven or stock pot, heat the olive oil over medium heat until it shimmers. Add onions and cook for 2 minutes until they are translucent. Add diced carrots, celery, and minced garlic, and cook for 5 minutes until softened.
- Add vegetable stock (or bone broth), diced tomatoes, tomato soup, water, corn, peas, green beans, dried basil, dried parsley, salt and pepper. Stir to combine and bring to a boil. Once boiling, lower to a simmer and add the egg noodles. Cook for 15-20 minutes, stirring regularly until the noodles are cooked.
Notes
- Do not substitute egg noodles for regular pasta noodles. Unlike regular pasta, egg noodles will not absorb as much extra liquid.
- Homemade bone broth will enhance this soup's flavor and add some incredible nutrients to an already nutrient-dense soup.
- Fresh or frozen vegetables can be used interchangeably.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 40g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 1254mg | Potassium: 711mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4951IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 3mg
