Ramen Soup with Vegetables

I have been really in the mood for soup lately even though it really hasn't cooled off all that much in Arizona. Maybe I am anticipating my upcoming trip to the Netherlands, which would explain my new header photo. Do you like it? I also realize that a lot of you gardeners probably have an abundance of vegetables right now. This soup is perfect and so versatile. Oh and did I mention it is easy as could be? Well, it is.


This recipe comes from the magazine Everyday Food, one of my favorites for many years. I cut this in half because Tom was not touching this soup with all of the weird textures and cooked veggies.


You don't need much, some stock (use veggie for a vegetarian soup), some diced tomatoes, ramen, onion, celery, carrot and some beans. Again though, you can use whatever you have on hand.


Chop up your veggies. That is the most difficult part of this meal.


Get the veggies in a pot with some olive oil and cook them until they are soft, about 6-10 minutes.


Add in the broth, and the tomatoes and bring it to a boil.


Open up the ramen and ditch that seasoning (salt) packet. I like to break the ramen up a little before adding it. Reduce the heat a bit and let this simmer for about 3 minutes, ramen cooks in no time at all.


Simple veggie noodle soup in no time at all! You could drizzle a little bit of chili oil on this to kick it up if you wanted to, or stir in some sriracha. Like I said, this is a super versatile recipe that you can personalize any way you would like.