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Vegetable Noodle Soup

5 from 2 votes
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Servings 8

Ingredients
  

  • 8 cups organic vegetable broth
  • 2 cloves garlic
  • 1 cup yellow onion chopped
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 leek
  • 1 cup white mushrooms chopped
  • 6-8 baby portabella mushrooms chopped
  • 2 tsp paprika
  • 2 tbsp garlic salt
  • 2 tsp black pepper
  • pinch dried basil
  • 2 pinches thyme
  • 1 cup cooked spaghetti or rice

Instructions
 

  • In a skillet saute, with Earth Balance (or butter if not preparing vegan), the garlic, onion, celery, carrots, and leek (until tender). Be sure to season to taste with salt and pepper.
  • Add both varieties of mushrooms and continue to saute for 5 minutes.
  • Add the vegetables to your pot of broth and heat through.
  • Season with your paprika, garlic salt, black pepper, basil, and thyme.
  • To the finished broth add 1 cup of cooked spaghetti (or rice) chopped into bite sized pieces.

Notes

You can change the amounts of the seasonings to your liking which is what is so handy about a vegetable soup (you can make it as spicy or mild as you like).