Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and cubed
- 1 cup corn (fresh, frozen, or canned)
- 1 can (15 ounces) diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked egg noodles or any pasta of your choice
- 1 cup heavy cream (optional for a creamy version)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables start to soften.
- Add the cubed potato, corn, diced tomatoes (with their juice), broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
- If using, stir in the cooked egg noodles and heavy cream. Heat through for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a heartier version, add cooked shredded chicken or turkey.
- Substitute the heavy cream with coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Amish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: varies
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg