Vegetable Soup

Homemade Vegetable Soup

If you’ve seen my homemade broth recipe, you need to use that recipe for this homemade vegetable soup! It’s SO simple and you can make it with pretty much any leftover vegetable scraps you have on hand (depending on the desired flavor of course).

My grandpa always used to make me chicken noodle soup when I was younger. If you know me you know I most likely picked out the chicken and just ate the veges, noodles, and broth. There was ALWAYS an extra Tupperware of noodles for me that my grandpa made because he knew I loved the noodles the most. He wasn’t wrong.

Speaking of noodles…I typically make Ditalini pasta to add to my soup; however, I wanted something a little healthier. I’m a HUGE fan of Banza noodles as they’re gluten free, double the protein, high in fiber, and downright delicious. I’m NOT gluten free, but I do love their pasta and Mac ‘n Cheese . If you haven’t tried their Mac you need to get on that ASAP. It’s worth every penny. Creamy, cheesy, rich, and delicious!

Homemade Vegetable Soup
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins

Homemade Vegetable Soup using homemade broth, Banza noodles, and a whole lot of love. 

Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American
Servings: 6 people
Calories: 100 kcal
Author: morganicmind
Homemade Broth
  • Carrot Scraps
  • Celery Scraps & Stalks
  • 1/4 cup Parsley or less
  • 2 Onion ends cut off both sides of the onion
  • Onion Skins
  • 1 Clove Garlic
  • 1 Tbsp Garlic minced
  • 3 Tbsp Olive Oil
  • 1 Tbsp Butter
  • Salt & Pepper to taste
  • 8 + cups of water
  • Garlic Salt to taste
  • 4 Carrots skinned and sliced
  • 1 Sweet Onion finely chopped
  • 1.5 oz can Garbanzo Beans
  • 2 Boxes Banza Pasta Rotini or choice*
  • 1.5 Tbsp Garlic minted
  • 1/4 cup Parsley or less
  • Salt & Pepper to taste
Homemade Broth
  1. Throw all of the ingredients into a large pot.
  2. Add in the water (enough to cover the ingredients) & stir.
  3. Allow to simmer for 30-40 minutes.
  4. Use a strainer to drain the broth into a container.
  5. You may freeze if you'd like!
  1. Cook noodles according to package (al dente). I cook al dente so they don't become overcooked when added to your soup.
  2. Strain, run under cold water to stop from cooking, and set aside.
  1. Add 8 cups  (64 oz) of homemade broth to a crock pot.

  2. Toss in the carrots, celery, garlic, garbanzo beans, olive oil, parsley, butter, and salt & pepper (season as you go).
  3. Turn crockpot on high and cooked for about 4-5 hours (or until the carrots aren't hard as a rock)!!!**
  4. Remove, add pasta, and enjoy! Sprinkle with parmesan if you're feeling wild.
Recipe Notes

*You may use any type of pasta you'd like! I find that ditalini tastes the best. ** I HATE when the carrots are still raw in the soup. I only like carrots when they're soft from soaking up all of the broth. If you want carrots to cook faster, slice THIN or dice finely.

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