Slow Cooker Vegetable Noodle Soup Recipe

Especially when I feel lazy, just use my slow cooker and forget it. This soup freezes very well, so freeze any leftovers or make a double batch to have plenty on hand. Also, I used to stir in some cooked chicken for another meal.

Ingredients 2 Tbsp. Olive oil 12 oz uncooked Eggless/Egg Noodles 1 medium Onion, chopped 2 Carrots, peeled and chopped 2 stalks of Celery, chopped 1 14.5-ounce can diced Tomatoes 3 14.5-ounce cans fat free Vegetable Broth 1 1/2 cups Water 1/2 teaspoon dried Oregano 1/2 teaspoon dried Basil salt and freshly ground black Pepper to taste 1/4 cup chopped fresh Parsley for garnish

Method Prepare vegetables and place all ingredients(except noodles) in slow cooker. Cover slow cooker and turn on low for 8 hours or high for 4 hours. Cook noodles according to package directions.Drain and set aside. When soup is finished, mix in your noodles. Season to taste. Here is the another method wiht out slowcooker Sauté onion in a small amount of the vegetable broth until onions are translucent, about 3 minutes. Add carrots and celery and sauté until tender, about 5 minutes. Add more broth if necessary. Add tomatoes and their juice, broth, water, oregano, basil, salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered for 30 minutes. While soup is simmering cook noodles according to package directions. Drain and set aside. After soup has simmered for 30 minutes, add noodles. Season to taste & Serve Hot. Note Serve with crunchy hard rolls or fresh hot French bread.