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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.