This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Looking to make your soups even more delicious? Just add noodles! I'm excited to share a vegetarian noodle soup recipe with you, which makes a lot of leftovers. Packed with lots of delicious vegetables, this recipe offers a way to incorporate more healthy ingredients into your meals. And, the best part, you wont even miss the meat!
No Yolks isn’t just for stroganoff or casseroles! No Yolks is also great for soups!
One of my all time favorite meals when I was a kid was tuna noodle casserole. My mom always used No Yolks noodles, so this post brings back great memories for me! I am excited to update the more well-known way of using these egg noodles into a fresh, modern soup, perfect for just about anyone!
This recipe contains 100% vegetarian ingredients! I hope you enjoy it!
(SERVES A LOT!!! GREAT FOR LEFTOVERS)
Vegetable Broth (2-3 containers - 32 oz each)
1 Can Each - diced tomatoes, corn, peas, green beans, black beans, white beans,
Fresh Ingredients - 1 small yellow squash, 1 small zucchini, 2-3 red potatoes, 2 leeks, handful of baby carrots, 2-3 stalks of celery
Seasonings (I used blends like Taco Seasoning, Greek Seasoning, Taco Seasoning, and Creole Seasoning)
Stock Pot for all ingredients, knife, cutting board, can opener, large spoon to stir all ingredients
Above, a glimpse of the prettiest ingredients in hues of green and yellow. Leeks, the stalky like greenery on the right side of the cutting board, are similar to a mild onion. They are even a similar texture when cut, and when you thinly slice them, they're perfect for soups.
Also, the parsley is a great addition of pops of green on the soup as garnish, and the yellow squash and green zucchini added a more Fall taste to the soup.
I was able to find my noodles and ALL of my other ingredients at my local grocery store, Schnucks here in Carbondale, IL. They were in the pasta aisle!
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Below, you will see how the No Yolks Noodles add texture and a heartier, cold weather vibe to the soup. No Yolks are high quality noodles that always cook up smooth, firm and fluffy and stay that way in your favorite recipe. They add such a great texture to this soup.
No Yolks come in a variety of cuts for all types of recipes including Broad, Extra Broad, Fine, Kluski, Dumplings, and now Stir-Fry! YUM!!
1.) Chop and prep all fresh ingredients. Slice leeks into little pieces, and slice and dice yellow squash and zucchini. Also chop carrots and potatoes into small pieces.
2.) Drain all canned vegetables (except tomatoes) and combine in a mixing bowl to add later. This will allow you to hold the ingredients while you re-use your strainer for each can of veggies.
3.) In your large stock pot, turn on the heat, and sauté 2-3 Tbsp of olive oil, leeks, potatoes, seasonings, Celery, yellow squash, and zucchini until celery begins to soften.
4.) Add No Yolks Noodles, can of tomatoes, 2 containers of vegetable broth, peas, corn, green beans, and lastly, black and white beans. add more seasoning if desired, and mix all ingredients to combine.
5.) Now, turn up your heat, and after about 6 or so minutes, your soup should come to a boil. Turn down the heat and simmer for another 15-30 minutes. If you can make this a few hours ahead of time, or even make it the day before, the flavor keeps getting better every day! It's amazing as leftovers.
** IMPORTANT NOTE ** If you have a large amount of soup as leftovers, try to freeze as much as possible. Overnight, the ingredients wound up absorbing all of my broth! I fixed this issue by adding 1/2-1 more container of veggie broth and the soup was absolutely PERFECT!!! I know you're going to love this recipe.
I am so happy with how this post turned out, and I wanted to extend a special thanks to No Yolks for inspiring me to create such a delicious meal for my family! Maybe something like Sriracha Cheesy Noodles or Noodles with Kale and Walnut Pesto will be next!