Vegetable Noodle Soup


2 teaspoons canola oil

1/3 cup thinly sliced celery

1/4 cup chopped onion

1/4 teaspoon dried basil

2 cups favorite vegetables, sliced/chopped (zucchini, sweet potatoes, tomatoes, etc.)

1/3 cup shredded carrots

1 can drain black beans

3 cups low-sodium chicken broth

2/3 cup dried ramen noodles

1 cup baby spinach


In a large pot, cook celery, onion, and basil in hot oil on medium-high for about 3 minutes.  Add other vegetables and chicken broth and bring to a simmer.  Add noodles and cook for 7 minutes until vegetables and noodles are tender.  Add beans and spinach and heat until ready to serve.  Serves 4.

Recipe adapted from Dora and Diego Let’s Cook

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