Vegetablenoodlesoupglutendairyandeggfree Recipes

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VEGETABLE NOODLE SOUP



Vegetable Noodle Soup image

Make and share this Vegetable Noodle Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

12 ounces egg noodles or 12 ounces thin egg noodles, uncooked
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved
3 (14 1/2 ounce) cans low sodium chicken broth or 3 (14 1/2 ounce) cans low sodium beef broth
1 1/2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
salt
fresh ground pepper
2 (12 ounce) cans white cannellini beans or 2 (12 ounce) cans great northern beans, rinsed
1/4 cup parmesan cheese, freshly grated
1/4 cup parsley, chopped

Steps:

  • Cook noodles according to package directions, drain and set aside.
  • While noodles are cooking, heat oil in large saucepan over medium heat.
  • Saute onion, stirring until pale golden, about 5 minutes.
  • Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
  • Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
  • Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
  • Stir in the beans and cooked noodles.
  • Remove bay leaf.
  • Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

JANEY'S VEGETABLE NOODLE SOUP



Janey's Vegetable Noodle Soup image

Easy to make and yummy to taste!

Provided by Janey Cooks Healthy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 9

3 cups water
2 tablespoons olive oil
1 (7 ounce) package fresh udon noodles
1 cup hot vegetable broth
1 large carrot, peeled and diced
1 large green bell pepper, diced
½ cup chopped celery
¼ cup soy sauce
½ cup chopped green onions

Steps:

  • Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 70.8 g, Fat 15.4 g, Fiber 4.3 g, Protein 10.9 g, SaturatedFat 1.9 g, Sodium 2688.1 mg, Sugar 6.8 g

VEGAN NO CHICKEN NOODLE SOUP



Vegan No Chicken Noodle Soup image

Vegan, high protein, comforting noodle soup! I used Schaer gluten-free tagliatelle noodles: http://www.schaer.com/en/gluten-free-products/tagliatelle/ I used NOW Foods textured soy protein chunks: http://www.nowfoods.com/?action=itemdetail&item_id=3661 I used my Recipe #264657 for the seasoning. You could use Italian seasonings or something you like for a basic soup.

Provided by yogiclarebear

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

6 cups low sodium vegetable broth
2 cups water
1 teaspoon olive oil (optional)
6 ounces carrots, chopped
5 ounces celery, chopped
5 ounces onions, chopped
3 ounces gluten-free noodles (wide soup shape style)
1 1/2 cups textured vegetable protein, chunks
3 garlic cloves, minced
1 bay leaf
2 tablespoons poultry seasoning (or your favorite soup spices)
salt, to taste

Steps:

  • Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
  • Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
  • Add noodles. Simmer for another 8-10 minutes.
  • Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
  • Check that everything is softened to your liking, season to taste with salt.

Nutrition Facts : Calories 65.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 9, Sodium 33.9, Carbohydrate 13.2, Fiber 1.6, Sugar 2.3, Protein 2.2

VEGETABLE & NOODLE SOUP (GLUTEN, DAIRY AND EGG-FREE)



Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) image

Make and share this Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) recipe from Food.com.

Provided by bearhouse5

Categories     Lactose Free

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, crushed
1 1/2 lbs pumpkin, peeled and diced
1 red bell pepper, diced (or green)
6 cups water
1 tablespoon vegan chicken bouillon powder (or to taste)
1 cup dried red lentils
15 ounces kidney beans, drained & rinsed
15 ounces corn kernels, drained
4 ounces thin gluten-free pasta (spaghetti, broken into pieces)
2 cups Baby Spinach, roughly chopped
salt and pepper, to taste

Steps:

  • Heat oil in a large saucepan.
  • Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes.
  • Pour in water and add remaining ingredients except spinach, salt and pepper.
  • Bring to the boil, then reduce heat and simmer covered for 20 minutes.
  • Stir through baby spinach and season to taste with salt and pepper.
  • Serve.

Nutrition Facts : Calories 300.4, Fat 3.8, SaturatedFat 0.6, Sodium 228.9, Carbohydrate 55.6, Fiber 16, Sugar 5.2, Protein 16

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