Vegetable Noodle Soup {A Meatless Monday Recipe

Vegetable Noodle Soup {A Meatless Monday Recipe

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I’m going to be completely honest right now. I did not like this vegetable noodle soup I made a few weeks ago for Meatless Monday. The only reason why I am sharing it with you is because David really liked it and perhaps you will too.

I guess when I started throwing things in the pot, I imagined how they would taste and the result is not what I expected. It really surprised me that David like it so much, because he doesn’t like celery and I thought it had too much celery flavor for my liking. Who knows… I think sometimes my taste buds are broken.

This soup is hearty with mushrooms, onions, carrots, and tomatoes in a piping hot vegetable broth with egg noodles. 

Ingredients laid out on a cutting board.

Vegetable Noodle Soup

Heat oil in a large pot over medium-high heat. Add the onions, garlic, and a large pinch of salt. Saute, until softened, about 5 to 7 minutes.

This vegetable noodle soup is hearty with mushrooms, onions, carrots and tomatoes in a piping hot vegetable broth with egg noodles. | TheMountainKitchen.com

Add in the carrots and celery, continue to saute until softened, about 5 to 7 more minutes.

This vegetable noodle soup is hearty with mushrooms, onions, carrots and tomatoes in a piping hot vegetable broth with egg noodles. | TheMountainKitchen.com

Add the mushrooms and thyme. Cook until mushrooms just begin to render their liquid, about 5 minutes.

Hand-crush the tomatoes and add them and their juice into the pot, along with the vegetable broth and water; drop in the bay leaf. Simmer on medium-low heat for about 20 to 30 minutes.

This vegetable noodle soup is hearty with mushrooms, onions, carrots and tomatoes in a piping hot vegetable broth with egg noodles. | TheMountainKitchen.com

Add in the egg noodles and continue to simmer for until noodles are tender; about 10 minutes.

This vegetable noodle soup is hearty with mushrooms, onions, carrots and tomatoes in a piping hot vegetable broth with egg noodles. | TheMountainKitchen.com

Garnish with fresh parsley and serve with crusty bread or saltine crackers.

This vegetable noodle soup is hearty with mushrooms, onions, carrots and tomatoes in a piping hot vegetable broth with egg noodles. | TheMountainKitchen.com

I’m convinced that my taste buds were broken when I ate this soup for supper that night. I froze the leftovers and I am willing to try this soup again this winter when I am in need of a quick lunch. If I don’t like it I can always let David have my share.

If you try this recipe, let me know what you think!

My Signature

This vegetable noodle soup is hearty with mushrooms, onions, carrots and tomatoes in a piping hot vegetable broth with egg noodles. | TheMountainKitchen.com
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Vegetable Noodle Soup

This vegetable noodle soup is hearty with mushrooms, onions, carrots, and tomatoes in a piping hot vegetable broth with egg noodles.
Course Main Course, Soup
Cuisine Meatless Monday, Vegetarian
Keyword Noodle, soup, vegetable
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 204kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots chopped
  • 2 celery ribs chopped
  • 2 teaspoons thyme
  • Kosher salt and fresh cracked pepper to taste
  • 8 ounces portobello mushrooms
  • 28 ounce whole peeled tomatoes and juice
  • 32 ounces vegetable broth
  • 3 cups water
  • 1 bay leaf
  • 1 ½ cups egg noodles uncooked

Instructions

  • Heat oil in a large pot over medium-high heat. Add the onions, garlic, carrots, celery, thyme and a large pinch of salt. Saute, until softened, about 7 to 10 minutes.
  • Add in mushrooms, continue to saute until softened and the mushrooms just begin to render their liquid, about 5 to 7 minutes.
  • Hand-crush the tomatoes and add them and their juice into the pot, along with the vegetable broth and water; drop in the bay leaf. Simmer on medium-low heat for about 20 to 30 minutes. Add in the egg noodles and continue to simmer for until noodles are tender; about 10 minutes.
  • Serve with crusty bread or saltine crackers.

Nutrition

Calories: 204kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 1247mg | Potassium: 803mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5950IU | Vitamin C: 25mg | Calcium: 103mg | Iron: 2.7mg
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