Noodle Soup

Ingredients

• 6 cup Vegetable broth
• 1 Onion (Chopped)
• 2 stalks Celery (Chopped)
• 2 Carrots (Chopped)
• 0.5 tsp Marjoram
• 0.5 tsp Sage
• 0.25 tsp Thyme
• Black pepper (Freshly ground, to taste)
• 1 tsp Soy sauce (Optional)
• 3 cup Fancy ribbon noodles (Uncooked and egg-free; approximately half of a 10-ounce bag)

Steps

1. 1

   Place the vegetable broth, chopped onion, chopped celery, chopped carrots, marjoram, sage, thyme, freshly ground black pepper, and optional soy sauce in a large pot. Do not add the noodles yet.

2. 2

   Bring the broth and vegetables to a boil over medium-high heat.

3. 3

   Cover the pot, reduce the heat to maintain a gentle simmer, and cook for about 20 minutes, until the vegetables are tender and the broth is fragrant.

4. 4

   Add the uncooked fancy ribbon noodles to the simmering soup and stir gently to submerge them.

5. 5

   Cook uncovered or partially covered for about 10 minutes longer, until the noodles are very tender. Taste and adjust the pepper before serving.

Notes

Heather McDougall notes that the soup is especially good with fancy ribbon noodles that are egg-free. Garden Time Organic Fancy Ribbons are sold in a 10-ounce bag; use about half the bag. The author serves the soup with homemade whole-wheat bread.

Nutrition per serving

• soup
• main
• plant-based
• vegan
• dairy-free
• egg-free
• one-pot
• stovetop