What's perfect about a comforting homemade Vegetable Soup? You can use your favorite vegetables or any vegetables and beans you have available! Vegetable Soup with Noodles is the easiest customized meal to make when you're cleaning out the fridge of leftover veggies. It's also the best way to get your kids to eat a plentiful amount of healthy vegetables!
This vegetable soup with noodles is a spin off of my thick and hearty homemade vegetable soup. Me and the kids have been feeling pretty sickly over the past few weeks. When we're sick I always make a huge pot of soup. My main go-to is homemade chicken noodle, but we didn't have all of the ingredients for that today. Since we are now officially following a mandatory stay at home order (we weren't leaving the house much before then anyway), I had to make a soup with what I had in the pantry and fridge. And that was lots of canned veggies and noodles!
Soup is so comforting, and while it's always warming during the cold winter months, it's equally as comforting and warming when you're sick in the midst of spring...and have a sore, raw throat!
I whipped up this vegetable soup with noodles as both kids were sick in bed with the flu, and it was just too delicious not to share! So if you are still trying to kick the winter blues or quarantine boredom, or find yourself with a cabinet full of canned vegetables, this hearty homemade vegetable soup is perfect for you!
The best part is that as long as you can make the basic tomato and chicken broth the soup requires, the vegetables are completely up to you.
ingredients in a classic vegetable soup
The basic broth that this vegetable soup uses is a combination of herbs, spices, vegetable juice, and chicken or vegetable broth. To make the broth you need:
- vegetable juice (I use V8 for the best flavor)
- water + chicken or vegetable bouillon cubes (or canned broth)
- onion + garlic (the most important ingredients for most broths!)
- salt + pepper
I use dried herbs but you can also use fresh. Follow the 1:3 ratio to convert dried herbs to fresh. For example, 1 teaspoon of dried basil is equal to 3 teaspoons of fresh basil. Dried herbs are more potent than their fresh counterparts.
You can also water and bouillon cubes to make the broth or use a carton of store bought broth. I always opt for using water plus bouillon because I always keep my pantry stocked with chicken, vegetable, and beef bouillon. Whatever you choose, your vegetable soup will be great!
You will also need a variety of vegetables, either canned, frozen, or fresh. Feel free to also add chickpeas or beans as well! You really can't add the wrong vegetables here. Once they are cooked together in the broth, they all taste delicious combined! It's important to note though, that some fresh vegetables will need to be sauteed in the oil prior to making the broth (we will get to that next).
My favorite vegetables to use are:
- spinach or kale
- cannelloni beans
- red kidney beans
- green beans
Some other great choices for your vegetable soup are:
- diced tomatoes
- barley (though this may make it too hearty if using with noodles)
Try to use a colorful assortment of vegetables for most nutritious, vitamin rich soup.
Last, you'll need your soup noodles. You can use egg noodles, German soup noodles (like I did here) or another short pasta like ditalini or acini di pepe.
how to make this delicious vegetable soup
Vegetable soup is probably one of the easiest soups to make, especially if you're using all canned or frozen veggies. It will take about 5 minutes to prepare the broth since you are not cutting or chopping. Here are the steps:
- In a large stock pot, heat oil and add the onions and garlic. If you are using any fresh vegetables, here is where you should add them.
- Once the onions and garlic saute for about 5 minutes, add the vegetable juice, water, bouillon cubes, salt, pepper, basil, thyme, and parsley and stir. Then add all canned veggies or beans. Let simmer for 50 minutes.
- Last, add noodles and spinach or kale. Simmer for 10 minutes and remove from heat.
Helpful Hints. If using a leafy vegetable like spinach or kale, add at the end with the noodles since they cook quickly. The noodles may absorb some of the broth, especially as the soup sits. Don't worry if this happens; simply add more water diluted vegetable juice 1 cup at a time as needed.
Vegetable soup should naturally be kid friendly. But you can cut your vegetables up as small as you need to. You can skip the greens completely if your children are picky about those dreadful green veggies.
Last but not least, enjoy your fantastic homemade vegetable soup!
Homemade Vegetable Soup
- 2 tbsp olive oil
- 1 large onion, diced
- 5 garlic cloves, minced
- 5 cups vegetable juice
- 7 cups chicken or vegetable broth (7 cups water + 7 bouillon cubes)
- 1 ½ tsp parsley
- 1 ½ tsp thyme
- 1 ½ tsp salt
- ¼ tsp pepper
- 1 tsp basil
- 4 cups canned or frozen veggies and beans of choice
- 2 cups soup noodles
- 1 cup chopped spinach or kale (optional)
- In a large stock pot, heat the oil and add onions and garlic. Saute on medium high until translucent, about 4 minutes.
- Add the vegetable juice, broth, spices, herbs, and veggies. Simmer on low for 50 minutes.
- Add the soup noodles and spinach/kale if using. Simmer 10 more minutes and remove from heat.
serving + storing vegetable soup
Vegetable soup is easy to store and easy to serve. It keeps in the fridge for about 1 week and freezes wonderfully for about 6 months to 1 year. To defrost when ready to eat, let it thaw in the fridge overnight or on the counter for a few hours. I store mine in large yogurt containers.
Vegetable soup is delicious served with a side salad or crusty bread for dipping. It can be a complete meal on it's own for dinner or lunch.
If you made this easy homemade vegetable soup with noodles and loved it, let me know in the comments below! I’d love to hear from you and see how you've made it your own. And don’t forget to follow me on Pinterest for my latest family-friendly recipes.