| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 7g | 1g | 30g |
| sugars | fibre | protein | salt |
| 10g | 7g | 6g | 1.6g |
Why I Love Romanian Vegetable Soup with Noodles
I have a deep adoration for the Romanian dish, Vegetable Soup with Noodles, and I am excited to share my interpretation of this classic meal with you. While I hold a strong preference for Tex-Mex flavors from my upbringing in Texas, this traditional European soup gives me a refreshing culinary recess. I’ve found that, at times, journeying outside of what we are familiar with can be an enriching experience – this is one of those times.
Fusion of Flavors
The delightful potpourri of vegetables, seasoned just right, and the hearty inclusion of noodles make this soup an absolute crowd-pleaser. The medley of the ingredients not only warms the body but also, the soul. It reminds me of the meals I cook for my grade school students, comfort food they can rely on after a taxing day of arithmetic and science.
The flavorsome combination of onions, carrots, and celery – sauteed in a good glug of olive oil – sets the foundation for this cozy dish. The addition of colorful bell peppers and minced garlic amplifies the punchy flavors. The diced tomatoes are a classic addition that takes me back to traditional Romanian cuisine.
Transitional Soup, Traditional Soul
The soup follows its clear Eastern European lineage with some quintessential ingredients such as paprika and bay leaves. Not to forget the vegetable broth that enriches the soup lending it an earthy, complex taste. Of course, a smattering of salt and black pepper ensures that the flavors are balanced to perfection.
This Vegetable Soup with Noodles recipe is characteristically loaded with assorted vegetables. I use green beans, peas, and corn – a touch of the Southern staples I am fond of. The dried noodles round off this soup with a dense, filling finish. With a sprinkling of fresh parsley, this recipe is ready to impress at any dinner table.
While there may not be an inspiring chef every time, this recipe reminds me slightly of the soul-warming recipes of Adina Steiman, who language of food has roots that near this recipe’s point of origin.
Although Romania and Texas are poles apart geographically and culturally, in my kitchen they blend harmoniously to create a Vegetable Soup with Noodles – a recipe brimming with comfort, warmth, and a delightful blend of flavors. Happy cooking and eating, and remember, the spirit of fusion is never too far away from your cooking pot!
What You’ll Need
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 2 Carrots, diced
- 2 stalks Celery, diced
- 2 Bell Peppers, diced
- 3 cloves Garlic, minced
- 1 can (15 oz) diced Tomatoes
- 8 cups Vegetable Broth
- 1 teaspoon Salt
- 1/2 teaspoon ground Black Pepper
- 1/2 teaspoon Paprika
- 2 Bay Leaves
- 2 cups mixed Vegetables (such as green beans, peas, corn etc.)
- 1 cup dried Noodles
- 1/4 cup fresh Parsley, chopped
Method
Step One
Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, diced celery, diced bell peppers, and minced garlic. Sauté until the onions become translucent and the other vegetables start to become tender, around 5-7 minutes.
Step Two
Add the can of diced tomatoes to the pot, including the liquid. Stir everything together and let it cook for another 1-2 minutes.
Step Three
Pour in the vegetable broth, then add the teaspoon of salt, half a teaspoon each of ground black pepper and paprika, and the bay leaves. Stir to combine and bring the soup to a low boil.
Step Four
Once the soup starts boiling, add the mixed vegetables and dried noodles. Reduce the heat to low, cover the pot, and let everything simmer for about 10-15 minutes or until the noodles are cooked to your preference.
Step Five
Remove the bay leaves from the soup, then stir in the chopped fresh parsley. Allow the soup to cook for another 2-3 minutes, then remove it from the heat. Let it cool for a few minutes before serving.
