As a child vegetable soup was my least favorite soup. That’s odd because veggies are one of my most favorite things in the world to eat.
I think the reason I had an aversion to vegetable soup is because most of the time the veggies were canned and kind of mushy. Ewww!
Well, if you’re looking for a healthy and fast soup t0 serve your family on a cool evening…boy, do I have a soup for you!
Cook time of this soup is a little over 9 minutes. The prep time involves chopping an onion, celery and carrots. I saved some time by purchasing pre-packaged “carrot straws” which worked just as well as diced carrots and saved a bunch of time!
The secret ingredient in this soup that steps it up a notch is Ramen Noodles. Now, hold on a second before you give this a thumb’s down. Yes, Ramen Noodle soup is notorious for high sodium, but that’s because of the seasoning packet and not the noodles themselves. In this recipe you discard the seasoning packet…and all that extra sodium! And, with Ramen Noodle being as inexpensive as they are, well…you get the picture. Tall & Handsome actually picked up a whole carton containing about 10 packages for next to nothing.
The recipe that inspired this one is one I saw in Everyday Food. I did make some changes that T & H agreed gave it a “richer, deeper” flavor. Plus, I think it would be easy to throw in a handful of rotisserie chicken or leftover roast for variety. You could also add a splash of lite soy sauce to give it an extra body and flavor…a more Asian flare. T & H did that to his second bowl last night and said it was great!
So, for an easy, fast and healthy soup, give it a try.
Ramen Noodle Vegetable Soup
1 tablespoon olive oil (if you’re going for an Asian flare you might use peanut oil instead)
1 medium onion, chopped
2 carrots, diced or about 1 cup of pre-packaged carrot straws (you can add more or less, I just threw in several handfuls)
1 stalk of celery, diced
¼ pound fresh green beans, trimmed and cut into ½” pieces
Kosher salt and pepper to taste
1 – 14.5 ounce can dice tomatoes
4 ½ cups low sodium chicken broth
2 packages of Ramen Noodles – discard the seasoning packet, and break the noodle blocks into quarters
1. In a stock pot heat oil on medium heat until hot.
2. Add vegetables (onion, celery, carrots and green beans) and sauté until tender crisp – about 6 minutes. Season with kosher salt and pepper to taste.
3. Add the can of tomatoes and chicken broth. Bring to a boil.
4. Add the Ramen Noodles. Reduce heat and simmer for 3 minutes.
5. Adjust seasoning with salt and pepper if necessary. (This would be where you could add a touch of lite soy sauce it desired.)
Served immediately and…it’s great with Saltines, too.
© 2012 Beverly Hicks Burch All Rights Reserved.