Jules’ Diner – Vegetable Soup

It’s definitely soup weather and when you have a bit of this and a bit of that you naturally make vegetable soup.  I found this recipe the other day and tweaked it a bit.

Try it with the spinach. It’s deelish.


  • 3 ribs celery, diced
  • 3 carrots, shredded
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 32 oz cartons chicken broth
  • 1 15 oz canned diced tomatoes, undrained
  • 1 tbsp tomato paste
  • 1 large potato, cubed
  • 1 cup fresh or frozen peas (Or green veggie of your choice. Spinach or cabbage are my favorite. Or use you favorite beans for more protein.)
  • Pinch dried basil
  • Dash of cayenne pepper
  • Kosher salt to taste
  • Black pepper to taste
  • 2 cups egg noodles (I prefer No Yokes©)
  1. Heat a large pot over medium to medium low heat. Saute’ the celery, carrots and onions until they begin to caramelize, 10 to 15 minutes. Add garlic and stir about one minute.
  2. Add broth, tomatoes, tomato paste, potatoes, peas. Stir. Add basil, cayenne, kosher salt and black pepper.
  3. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 30 minutes. Add noodles and bring back to simmer until noodles are tender.
  4. Serve with a sprinkle of Parmesan cheese and crusty bread.

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