Classic Vegetable Noodle Soup
This Classic Vegetable Noodle Soup is full of tender vegetables, noodles, and a savory broth. A cozy, comforting meatless soup the whole family will love!
Servings: 8
Calories: 137kcal
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 8 cups vegetable broth
- 8 cups water
- 1 tablespoon vegetarian chicken-style bouillon Vegetarian Better than Bouillon No Chicken Base
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 6 ounces spaghetti broken into thirds
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Melt the butter in a large soup pot over medium heat. Add the onion, carrots, celery, and 2 tablespoons of broth to the pot. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30 to 60 seconds, until fragrant.
- Add the remaining vegetable broth and water to the pot. Stir in the vegetarian chicken-style bouillon, thyme, sage, parsley, bay leaf, salt, and black pepper. Stir well. Cover and bring the soup to a gentle boil.
- Reduce the heat to medium-low and simmer uncovered for about 15 minutes, or until the carrots are nearly tender.
- Add the spaghetti pieces to the soup and stir to separate them. Cook according to the package directions, stirring occasionally, until the noodles are tender.
- Remove the bay leaf. Stir in the lemon juice and fresh parsley. Taste and adjust the salt and pepper as needed.
Nutrition
Calories: 137kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 176mg | Potassium: 157mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4002IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg