Vegetable Noodle Soup

Vegetable Noodle Soup
Photo by © Melanie Acevedo


  • 1 ¾ cups canned diced tomatoes with their juice (one 15-ounce can)
  • 1 ¼ teaspoons salt
  • 3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
  • ½ pound potatoes, peeled and cut into 1/2-inch dice
  • 3 ounces fine egg noodles (about 1 cup)
  • 2 tablespoons cooking oil
  • 2 ribs celery, cut into 1/2-inch slices
  • + 5 more ingredients
    • 1/3 cup chopped fresh parsley
    • 2 onions, chopped
    • 1 tablespoon tomato paste
    • ½ pound green beans, halved
    • 1 ½ quarts canned low-sodium chicken broth or homemade stock

1. In a large saucepan, heat the oil over moderately low heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the broth, tomatoes, tomato paste, potatoes, green beans, and salt. Bring to a boil. Reduce the heat ...

View full recipe at My Recipes


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