Homestyle Noodle Soup (Vegan/Vegetarian)

Lady Danio's Note:

I'd been looking for a while for a good, wholesome and tasty chicken noodle soup without the chicken. Many of my friends are vegans and vegetarians, and since soup is my favorite comfort food, I thought that that having some dishes in my repertoire to cook for them was important. This is one of the best chicken noodle soup recipes, in my opinion, and the great thing about it is that it can easily be enjoyed by both vegetarians and meat-eaters alike. I made it by blending a couple old-fashioned chicken noodle and vegetarian noodle recipes with my own and doing multiple taste-tests. See my original Homestyle Noodle Soup recipe for the poultry-lovers version!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 8.0

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, minced
• 1 celery, diced
• 1/8 teaspoon thyme, dried
• 1/8 teaspoon basil, dried
• 6 cups vegetable stock
• 1 bay leaf
• 1/8 teaspoon parsley, dried
• 1/4 teaspoon turmeric, dried
• 1 pinch sea salt (to taste)
• 5 peppercorns
• 8 ounces fettuccine, broken into small, thumb-sized lengths
• 1/3 cup spinach, frozen (optional)

Directions:

1. In large saucepan, heat oil over medium heat. Add onions, carrots, garlic and celery and saute, stirring occasionally, for five minutes or until vegetables have softened.
2. Add vegetable broth and seasonings to pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes. Add noodles to soup and cook for another 10 minutes, or until noodles are tender.
3. Taste to adjust seasonings, in necessary, and stir in spinach. Simmer for minutes to blend flavors before serving.

Reviews

[Serah B.]

This hit the spot! For the broth, I used Recipe #401320. I added about two cups cooked rice instead of the noodles, and a package of firm (pre-frozen then thawed) tofu cut into cubes. I also added a couple of pinches of dill weed. Both of my kids ate heaping bowlfuls...this will be a new favorite around here!

[spiritussancto]

i make something very similar to this since discovering mccormack's brand vegan broth cubes that are SO tasty. you can thicken it a little if you like by mixing a couple spoonfuls of cornstarch with water and stirring in the slurry. in my area at least you can also get a very decent veg substitute for cooked chicken that i add cut in little chunks. try with leeks for an interesting change