Soups & Stews > Vegan Soups & Stews > Vegan Broth-Based Soups > Vegan Vegetable Noodle Soup Recipe

Hearty Vegan Vegetable Noodle Soup

This vegan vegetable noodle soup is a comforting and flavorful dish, perfect for a chilly day. It's packed with nutritious vegetables and wholesome noodles in a savory broth. This recipe is easy to customize with your favorite vegetables and seasonings.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 8 cups Vegetable Broth
  • 8 oz Dried Noodles (e.g., egg-free noodles, rice noodles, or gluten-free noodles)
  • 1 medium, chopped Onion
  • 2 medium, sliced Carrots
  • 2 medium, sliced Celery Stalks
  • 3 cloves, minced Garlic
  • 4 oz, sliced Shiitake Mushrooms
  • 1 cup Frozen Green Beans
  • 1 cup Frozen Corn
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons Olive Oil
  • 2 tablespoons Soy Sauce (or tamari for gluten-free)
  • 1/2 teaspoon Dried Thyme
  • to taste Salt
  • to taste Black Pepper

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the onion is translucent and the vegetables are slightly softened. Add the minced garlic and sliced mushrooms and cook for another 2-3 minutes, until fragrant.

Add Broth and Seasonings

Pour in the vegetable broth and bring to a boil. Add the soy sauce, dried thyme, salt, and pepper. Reduce heat and simmer for 10 minutes to allow the flavors to meld.

Cook the Noodles and Vegetables

Add the dried noodles to the pot and cook according to package directions. Stir in the frozen green beans and frozen corn during the last 5 minutes of cooking time. This will ensure that the vegetables are heated through but not overcooked.

Garnish and Serve

Once the noodles are cooked and the vegetables are tender, remove the pot from the heat. Stir in the fresh parsley. Taste and adjust the seasoning as needed. Serve hot and enjoy!

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an approximation and will vary based on specific ingredients used.
Calories: 35-50, Protein: 1-2g, Fat: 1-2g, Carbohydrates: 5-8g, Fiber: 1-2g

Other Considerations for Nutrition

To increase the protein content, consider adding tofu or beans. For a lower sodium option, use low-sodium vegetable broth and reduce or eliminate added salt. Use whole wheat or vegetable-based noodles for more fiber. Adjust vegetable quantities based on dietary needs.

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FAQ

  • Can I use different vegetables?

    Yes, absolutely! Feel free to substitute or add other vegetables like spinach, kale, zucchini, peas, or bell peppers. Adjust cooking times as needed.
  • Can I make this soup gluten-free?

    Yes, use gluten-free noodles (such as rice noodles or gluten-free pasta) and tamari instead of soy sauce.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Can I freeze this soup?

    While the soup can be frozen, the noodles may become a bit soft upon thawing. For best results, cook the noodles separately and add them to the soup after reheating.