Slow Cooker Vegetable Noodle Soup Recipe

February 17, 2009 at 10:01 am 2 comments

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
Vegetable Noodle Soup

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.
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    Entry filed under: Soups, Vegetables. Tags: , , , , , , .

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    2 Comments Add your own

    • 1. Usha  |  February 17, 2009 at 10:12 am

      Sounds really simple and looks delicious….another reason for me to get a slow cooker soon 🙂

    • 2. simplyspices  |  February 17, 2009 at 1:18 pm

      Thank you Usha.

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