Vegetable Noodle Soup
Vegetable Noodle Soup Recipe
Store bought Vegetable Noodle soup, with all the preservatives, coloring and additives, who needs that! I actually can taste the excessive amount of salt that's in these packs. Yes that's for a long shelf life. Well not on my shelf. I want to make food my way so let's make this delicious Vegetables Noodle soup. Cooking This Vegetable Noodle Soup is quick and easy.
1- Saute the elbow macaroni in 3 or 4 tbsp oil until golden brown. (Do not over brown)
2- Add the onion and stir well.
3- Add the chopped tomatoes and the diluted tomato paste.
4- Add the remaining 7 1/2 cups of water and let it come to a boil.
5- Add the potatoes, the squash, the celery stalks and leaves, the basil leaves.
6- Add the mushrooms season well with black pepper cayan pepper(optional) and salt.
7- Cook for 10 minutes and serve hot. you can always reduce the amount of oil to your liking. You can also put less pasta.
Some of the questions I've received in other forums regarding this recipe are:
Question: I'm curious how frying the pasta changes the taste rather than straight boiling?
Answer: Frying the pasta, gives it a beautiful golden brown color.
Question: Can I put less Pasta
Answer: yes you can and also you can reduce the amount of oil to your preference.
If you try this noodle recipe please let me know. I would love to hear from you. What is your favorite noodle soup recipe?
If you have a menu of healthy soup recipes then this is one should be added to it. Let me know if you agree!
- 1 Medium onion chopped
- 2 Medium tomatoes chopped
- 4 to 5 fresh basil leaves or (a pinch of dry crushed basil)
- 2 medium size squash cubed
- 3 celery stalks sliced into quarter inch pieces
- 2 medium potatoes cubed
- 10 medium mushrooms quartered
- 6 ounces tomato paste diluted in 1/2 cup of water
- 12 ounces of elbow macaroni
- 3 to 4 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/2 tsp cayan pepper (optional)
- 8 cups of water or broth of your choice