Souper Soup
A random assortment of things that were in my cupboard and I wanted to use up, that happened to make a delicious soup!
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
pescatarian
- 3 cloves garlic minced
- 1 t olive oil
- 1 onion diced
- 2 ribs celery diced
- 1 red bell pepper diced
- 1 t italian seasoning
- 1 carrot diced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can black beans
- 4 cubes vegetable broth
- 8 c boiling water
- 250g egg noodles uncooked
- Carbohydrate 3.06285 g
- Cholesterol 0 mg
- Fat 1.43244 g
- Fiber 0.767199991464615 g
- Protein 0.44614 g
- Saturated Fat 0.201193 g
- Serving Size 1 1 Serving (135g)
- Sodium 14.6511422 mg
- Sugar 2.29565000853539 g
- Trans Fat 0.0714549999999998 g
- Calories 26 calories
In a large pot, heat the oil over medium-high heat. Add the onion and garlic and saute until the onion is translucent, about 3 minutes. Reduce the heat to medium and stir in the carrot, celery and bell pepper. Cook, covered, for 8-10 minutes, until the carrots have softened a little. Add the diced tomatoes, beans, vegetable broth cubes, water and Italian seasoning. Stir until well combined, then bring to a boil, stirring occasionally. Stir in the egg noodles then cook, covered, until the noodles are al dente, roughly 6-8 minutes. Serve!
