Vegetable Noodle Soup | Recipe

It snowed for the first time on Saturday! To warm up the cold day I made this soup. I had been wanting to make homemade noodles and I think this is a pretty great recipe.

Egg Noodles

  • 2 Cups flour
  • 1/2 Teaspoon salt
  • 1/3 Cup water
  • 1 Teaspoon oil
  • 2 Eggs

In a bowl, combine flour and salt. In another bowl, whisk the ingredients together. Mix wet and dry ingredients together. You can use the kneading tool for your KitchenAid Mixer if you have one or knead by hand, I used my mixer. Knead for 8 minutes.

Divide the dough into two pieces and with a rolling pin, roll dough thinly on wax paper. You want it to be about 1/8 inch thick. Cover with a towel and let the dough sit for 20 minutes. While you are waiting, start your soup below.

Use a pizza cutter and cut the dough into thin pieces. Keep in mind that they will double or triple in size.

Boil for 15 – 20 minutes.


Vegetable Soup

  • 1 Large onion, chopped
  • 4 Cloves garlic
  • 5 Stalks celery, sliced
  • 5 Carrots, sliced
  • 8 Cups water or vegetable broth
  • 1 Teaspoon parsley
  • 1/4 Teaspoon pepper

Bring water and all ingredients to a boil. After a boiling for 5 minutes or so add the homemade egg noodles from above and simmer for 15-20 minutes, until the vegetables are tender.

Note: If you want to, you can add a can of drained navy beans or chicken to this recipe and as many vegetables as you want.

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Green Split Pea Soup | Recipe

As I promised yesterday in my Green With Envy post, I’m going to share my favorite Green Slip Pea soup recipe.

Green Split Pea Soup


  • 1 Medium onion, chopped
  • 2 Cloves garlic, minced
  • 2 Stalks celery, sliced
  • 3 Carrots, sliced
  • 3 Potatoes, scrubbed and chopped
  • 1 Bag or 2 cups green split peas, picked through and rinsed
  • 6 Cups vegetable broth
  • 1 Teaspoon marjoram
  • 1 Teaspoon basil
  • 1/2 Teaspoon parsley
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon black pepper

Combine Ingredients in the slow cooker and cook on low 6-8 hours or high 4-5 hours. Serve with bread to dip and a garden salad. Note: if you’re anxious to get soup on the table you can combine ingredients in a pot and simmer for about an hour until veggies are cooked and beans fall apart. Makes 6 servings.

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Feeling Sick? Soup to Make You Feel Better

I’ve been feeling a bit under the weather these past few days. This is a soup that I quickly threw together. It has a variety of colors and flavors and isn’t too strong. The heat of the soup is warm and soothing. You don’t have to be sick to enjoy this soup, make it anytime. It’s versatile as well, add whatever vegetables you have on hand.

  • 1/2 Red onion, chopped
  • 2 Cloves garlic, minced
  • 2 or 3 Celery stick, chopped
  • 2 or 3 Carrots, sliced
  • 2 Scallions, sliced
  • 1/2 Bunch broccoli, chopped
  • 1/2 Cup cooked brown rice
  • Shoyu to taste (Japanese soy sauce)

Combine ingredients (except rice) in a pot of water, about 4 to 6 cups of water, boil for several minutes until vegetables are soft. Ladle soup into a bowl mix with the brown rice.

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Lentil Soup | Recipe

This is a warm soup for a cold day. Lentils are full of fiber, iron, and protein. They’re also delicious.


  • 1 1/2 Cups lentils
  • 2 Stalks celery, chopped
  • 2 Carrots, sliced
  • 1 Onion, chopped
  • 3 Cloves garlic, minced
  • 6 Cups of vegetable stock
  • 1/2 Teaspoon oregano
  • 1/2 Teaspoon ground cumin
  • 1/4 Teaspoon black pepper
  • 1/4 Teaspoon red pepper flakes

Combine all ingredients in a crock pot and cook on low for 6 hours. If you need your soup in shorter notice an alternate way to cook this is by placing all ingredients into a pot and simmering for 1 hour.

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Potato Soup | Recipe

Potato soup is great on a cool fall day. This is a quick recipe to throw together before running out the door in the morning.  If you want to mix things up you can sub add a leek or two for an onion.

  • 6 Potatoes, chopped
  • 3 Onions, chopped
  • 2 cloves garlic, minced
  • 4 Stalks of celery, chopped
  • 4 Cups of vegetable stock
  • 3 Tablespoons butter
  • 1 Tablespoon parsley
  • Salt to taste
  • Pepper to taste, I like a lot
  • 13 oz. Can of evaporated milk

Directions: Combine all ingredients except condensed milk and cook on Low for 10-12 hours or High for 4 hours. With one hour to go, stir in the condensed milk. I’ve also added  cheddar cheese as a topper.

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