It’s damp and cold here in Texas today, after being 90° yesterday, it’s 57 right now. This weather screams soup for dinner and quick and easy vegetable soup is perfect! It all started with opening the crisper drawer and pulling out celery, a couple carrots, and some asparagus. I grabbed a shallot, garlic and a Parmesan cheese rind and a carton of vegetable stock. As I was sautéing the vegetables I found a pack of Ramen noodles and crunched them up to small pieces. I added the to the vegetables to toast them and brown them a bit.A little vegetable stock and 5 minutes later, the perfect vegetable soup was born.
Quick and Easy Vegetable Soup
When it’s cold and damp and you want something warm but quick and easy, this vegetable soup is perfect for lunch or dinner and ready in just minutes!
- 2 Tbsp Butter
- 1 Tbsp Olive oil
- 2 Stalks of celery Small dice
- 2 Carrots Small dice
- 5 Asparagus Woody stem cut off & sliced small
- 1 Shallot Diced small
- 2 Garlic cloves Minced
- 1 Tbsp Fresh thyme
- Salt & Pepper
- 1 Pkg Ramen noodles Crushed
- 3 Cups Vegetable stock Or whatever stock you choose
- 1 Parmesan cheese rind
Gather and prep all ingredients and this comes together in no time.
Add the butter and olive oil to the pan. Add carrots and cook for 3-5 minutes.
Add celery and onions along with salt and pepper to taste. Sauté for another 2-3 minutes.
Add garlic and thyme, sauté 1 minute before adding the crushed Ramen. Sauté for about 5 minutes to toast the Ramen.
Add vegetable stock and bring to a boil. If you have a Parmesan rind in your freezer, add it to the soup for great flavor. Turn the heat to simmer.
Cook for 5 minutes or until the noodles are soft. Add additional stock if you need to thin the soup out.
I chopped up some leaves from the celery and sprinkled over top to finish.
Serve with crusty bread and enjoy!