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Vegetable Beans and Noodle Soup recipe

Vegetable Beans and Noodle Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Bean soup

This is a delicious soup, which is packed full of veggies. Sauteed onion is simmered with potato, broccoli, sweetcorn, spinach, mushrooms, carrots, cabbage, noodles and beans in a chicken stock.

68 people made this

IngredientsServes: 6

  • 1 tablespoon vegetable oil
  • 80g chopped onion
  • 1 clove garlic, finely chopped
  • 1 medium potato, peeled and chopped
  • 50g chopped broccoli
  • 75g frozen sweetcorn kernels
  • 15g torn spinach
  • 50g chopped fresh mushrooms
  • 65g chopped carrots
  • 25g chopped cabbage
  • 1.8 litres chicken stock
  • 175g egg noodles
  • 260g tinned cannellini beans

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Heat the oil in a large pot over medium heat and cook the onion and garlic until tender. Mix in potato, broccoli, sweetcorn, spinach, mushrooms, carrots and cabbage. Pour in chicken stock and bring to the boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
  2. Stir egg noodles and cannellini beans into the pot and continue cooking 7 minutes or until noodles are tender and beans are heated through.

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Reviews & ratingsAverage global rating:(88)

Reviews in English (67)

by mcmeg12

This was remniscient of chilly winter saturday afternoons. Although I must say there is no need for BOTH egg noodles AND potatoes (one or the other should do). Additionally, there is no need to first sautee the onion and garlic. Just throwing them in the pot works fine. And don't forget the salt and pepper- I threw in some fresh basil and thyme for extra flavour.-26 May 2008

by BIDPOOL

Skip the cabbage and use cauliflower,I added 1 14.5oz can tomatoes with roasted garlic and this was delicious. Better than most minestrone..Thank you Sweetiebritz!-12 Apr 2005

by createss

This recipe was so delicious-highly reccommended, especially for the cold season! My family and I loved it. I substituted vegetable broth (for the chicken), and regular noodles for the egg noodles since I'm vegan. Also added in some sun dried tomatoes. You can really use whatever variation of veggies you have in the kitch or what veggies you prefer. Will make this again!-22 Feb 2009


Vegan Vegetable Noodle Soup Recipe

Slowly simmered aromatics and herbs give this broth deep layers of flavors brought together by a generous sprinkling of nutritional yeast. If you aren’t a fan of nooch you can leave it out of course. Do your best to find some celery and parsley root, together with the carrot, onion and bay leaves you have some real magic going on in there.

I also added just a touch of turmeric to get that golden color, I didn’t want it to alter the classic flavor i was after, so take care not to use too much of it. The trick here is in slowly simmering the broth for a good hour or so to reduce slightly and allowing the flavors to concentrate.


Directions

First prepare the ingredients:
Remove the tough bottom ends of the asparagus and discard. Split the asparagus spears in half, length-wise then, finally, in half, on the bias.

Put the bean thread noodles in a heatproof bowl and cover with boiling water. Allow to soak for 20 minutes.

Place the dried mushrooms in another small bowl and cover with boiling water. Allow to soak for 20 minutes. If using fresh mushrooms skip this step.

Slice the spring onion/scallion into 2" pieces. Keep the most green parts for a garnish (thinly sliced) and use the rest as large pieces.

Wash and peel the prawns, remove the dorsal 'vein' and split in half, length-wise (they really curl up beautifully AND you are left with twice as many pieces of prawn, of course!)

Prepare the courgette by slicing first length-wise then into thin rounds, approximately 1/4" thick.

Prepare 3 slices of galangal or ginger, approximately 1/4" thick and cut into matchsticks. Cut the garlic into thin slices and roughly chop the coriander.

1. Place the noodles in a bowl and cover with boiling water. Set aside.
2. Bring 1 litre/4 cups water to the boil (if using chicken stock, replace half the water with the stock). Add the instant dashi and chicken powder or stock cube. To this add the courgette and the asparagus and blanch for 2 minutes. Using a slotted spoon, remove to a bowl of cold water. Keep the cooking water simmering and.
3. Add the garlic, ginger, ground white pepper, the nam pla, a few slices of red chilli, the soy sauce and the lemon grass. Allow to simmer for 5 minutes.
4. Remove the lemon grass stalks. Drain the mushrooms, remove the tough stalks and cut into quarters (If using fresh mushrooms, cut into quarters. Add these to the broth, along with the prawns and spring onion (white part).
5. When the prawns begin to turn pink (which is almost immediately), add the blanched vegetables, the soaked bean thread noodles, and the sliced chilli to the broth.
6. After 2 minutes, stir in the chopped coriander and remove from the heat.

Serve the noodles first then divide the vegetables and prawns between the bowls. Ladle the dashi broth over the noodles and vegetables.

Garnish with coriander sprigs, lime wedges and sliced chilli or serve the soup with no garnish and let your guests help themselves to garnishes including:


Why You Should Make this Soup

You must try this soup not just for its spectacular taste, but also for the fabulous nutrition potential. It has the beans, the herbs, the greens, the grains – all steeped in spices and cooked together into an aromatic creamy soup.

It might take you some time to gather the ingredients together. But that will be well worth the effort. And in the cooler months of the year, this healthy and invigoratingly tasty soup should be in your repertoire of recipes. One tip – it tastes even better the next day!


Ingredients

  • 100 grams Hakka Noodles
  • 1 Carrot (Gajjar) , julienned
  • 6 Green beans (French Beans) , cut thin lengthwise
  • 1 clove Garlic , finely chopped
  • 1 inch Ginger , thinly sliced
  • 2 Thai Red chilli (Birds Eye Chilli) , sliced lengthwise
  • 2 stalks Celery , finely chopped with leaves
  • 1 tablespoon Dark soy sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Red Chilli sauce
  • 1 teaspoon Honey
  • 3 cups Vegetable stock
  • 1/4 cup Coconut milk
  • 2 sprig Coriander (Dhania) Leaves , finely chopped
  • Salt , to taste

One-Pot Vegetable Noodle Soup

This hearty vegetable noodle soup is loaded with veggies, packed with flavor, and requires just one pot to make! It’s perfect for cold winter days and can be made in a large batch to enjoy throughout the week.

With soup season in full effect, we are soup-er excited (pun intended) to bring you this hearty vegetable noodle s oup. Not only is it easy to make, but it is ready in 30 minutes and requires just one pot.

Not only does the recipe require only one-pot and about 30 minutes to make, but it also requires very simple ingredients. Here are a few key components:

  • Mirepoix aka Onions, Carrots and Celery are the simple yet essential aromatic flavor base to start this dish off right.
  • Red pepper flakes: adds a very minimal yet perfectly balanced amount of heat. Feel free to add more as you prefer!
  • Potatoes: helps make this soup much heartier and filling.
  • Brown lentils: feel free to use any beans of choice if you do not have lentils or prefer not to use them.
  • Fresh thyme: add a burst of freshness and brighten up all of the flavors in this dish!
  • Bay leaves: the heat of the broth breaks down some of the more potent leaf flavors, and turns them into a gentler, pleasantly aromatic element.
  • Rotini pasta: or any other similarly sized pasta
  • Vegetable broth: learn how to make your own at home here!
  • Kale: we like to sneak greens in whenever we can–spinach works well here, too!

We love making soups in the winter time. There is something so comforting about enjoying a big ol’ bowl of hot soup, I am sure we can’t be alone here.

Here are a few other soup recipes that you may also enjoy:

We hope you have a soup-er day and love this recipe and the others we shared, as much as we do!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!


Ash Reshteh (Persian Vegetable Noodle Soup)

This thick soup contains a hearty mix of beans and herbs as well as noodles.

Traditional recipes require soaking the beans overnight and even changing the water twice before cooking with them. Here, we’re using canned beans.

Make Ahead: The onions and garlic can be cooked a few days in advance.

Where to Buy: Whey (cheese) is called kashk, or kishk, and it is available in the refrigerated section of Middle Eastern markets here, we are using the liquid form as a sauce.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Heat 4 tablespoons of the oil in a pot over medium heat. Once the oil shimmers, stir in the onions cook for about 8 minutes, until softened and golden in color. Stir in the turmeric until the onion is evenly colored. Transfer to a bowl.

Add 2 more tablespoons of the oil to the pot once it shimmers, stir in the garlic and cook for about 5 minutes, or until lightly browned and almost crisp. Transfer to a small bowl.

Add the remaining tablespoon of oil to the pot once the oil shimmers, stir in 1 tablespoon of the dried mint. Cook for about a minute, stirring, just until the mint has darkened in color watch closely to avoid scorching or it will become bitter. Transfer to a separate small bowl.

Return half the onions and garlic to the pot, plus the remaining 2 tablespoons of dried mint reserve the rest of the onions and garlic to use as a garnish. Add 6 cups of the water, bring to a boil over high heat. Stir in the lentils, chickpeas and all the beans, then reduce heat to medium cook uncovered for about 50 minutes, until beans are almost tender.

Pour in 2 cups of hot water, then add all the fresh herbs. Cook for 20 minutes (medium heat).

If you would like to thicken the soup, whisk the flour in 1 cup of the hot water, then stir that into the pot.

Also, if you use the whey, add 2 tablespoons before adding noodles. You can skip the whey, or add it as garnish on top, but it adds a pleasant sourness that most Iranians love.

Stir in the noodles cook for about 12 minutes (medium heat) or until tender and the beans are quite soft. Add the remaining cup of hot water. Taste, and season with salt and pepper, as needed.

Use a ladle to transfer soup into serving bowls. Wait for 1 minute before topping with remaining caramelized onions, garlic flakes, mixture of fried mint oil and whey, which helps to thicken the soup.


Thukpa Recipe | Vegetable Noodle Soup Recipe

Thukpa Recipe | Vegetable Noodle Soup Recipe with step by step pictures and instructions. Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. The dish became popular in various parts of Nepal, Bhutan, and the states of Sikkim, Assam, Nagaland and Arunachal Pradesh in northeast India.(Source:wiki). Thukpa is basically noodles soup. We can add vegetables or any meat to the soup. Usually they add cabbage, carrot, mushrooms, beans, chicken to the soup. Warm bowl of soup is always soothing for cold. Adjust the spices or sauce according to your taste.

Challenge for this month in Shhh Secretly cooking challenge FB group is Sikkimese cuisine. Sikkim is a state in northeastern India. It borders Tibet in the north and northeast, Bhutan in the east, Nepal in the west, and West Bengal in the south. Sikkimese are traditionally rice eaters. Nepalese cuisine is very popular in Sikkim because Sikkim is the only state of India with an ethnic Nepali majority. Some of the popular dishes are dal bhat, thukpa, momos, sha phaley etc. (Source:wiki)

My partner for this month was very talented blogger Sujata who blogs at batterupwithsujata . She is so friendly person and always ready to help fellow bloggers. She has some amazing collection of recipes both veg and non veg especially lot of gluten free bakes. Her fusion recipes like Chilli Rasgulla and paan cake are so innovative dishes. She has more than 30 varieties of Sandesh recipes in her blog. I bookmarked her delicious Mutton curry Laal Maas to try soon. Check out her space for more interesting recipes. I gave her onion and green chilli as secret ingredients and she made delicious sikkimese chicken curry . She gave me lime juice and salt as my secret ingredients and I made this warm bowl of Thukpa.


Ingredients:

  • 1 tablespoon olive oil
  • 1 sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups tomato juice
  • 1/2 cup red wine
  • 2 cups fresh tomatoes, finely chopped
  • 2 cups low sodium vegetarian broth
  • 2 cups chickpeas, cooked, or 2 cups white beans, cooked
  • 3 tablespoons fresh basil, minced
  • 2 tablespoons fresh sage, finely minced, or 1 teaspoon dried sage
  • 1/2 teaspoon fresh rosemary, finely minced
  • 1/2 cup uncooked whole wheat macaroni, ABC or orzo pasta
  • 2 cups greens*, finely chopped
  • several drops hot sauce
  • salt and pepper, to taste

*quicker cooking greens like chard, spinach, dandelion greens or beet greens work best in this soup.


Vegetable and Noodle Soup recipe - How to make Vegetable and Noodle Soup

Preparation Time: 15 mins    Cooking Time: 6 mins    Total Time: 21 mins     3 Makes 3 servings
Show me for servings

    Method
  1. Heat the oil in a wok/ kadhai, add the cabbage, capsicum, bean sprouts and carrot and sauté on a high flame for 1 to 2 minutes.
  2. Add the hakka noodles, mix well and cook on a high flame for 1 minute, while stirring continuously.
  3. Add 2 cups of hot water, salt and soya sauce, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Serve hot with soya sauce, chillies in vinegar and chilli sauce.


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