Leftover Vegetable Noodle Soup

leftover vegetable noodle soup


This week has been rough. The pups had a virus last weekend and most of the week so Matt and I were so busy taking care of them. Knowing more about electrolyte balance, I wanted to make sure they didn’t get too dehydrated so we were giving them SmartWater and Pedialyte which I think really helped. I wasn’t feeling great either – though that might have been brought on my the stress of worrying about my little ones. I also had some family concerns as well as stressing out about if I had to drive a few hours to my classes in a snowstorm this coming weekend. Everything is going much better today (pups are good, family is good, and classes were cancelled) so I wanted to take some time to share a simple soup I made to keep warm this week.

[bctt tweet=”This leftover veggie noodle soup is easy to make & cleaned out my fridge!”]

I wanted to keep this Leftover Vegetable Noodle Soup very simple because I didn’t have time to go to the grocery store this week so I used any veggies I had left over in the fridge and my Quick Asian Broth. Turns out, the soup was pretty tasty. Feel free to cater to your own liking with this soup and use any veggies you have on hand.

Leftover Vegetable Noodle Soup

2 tsp coconut or olive oil
1/2 an onion, chopped
1 tsp Minced garlic
1 tsp Minced ginger
3 cups Quick Asian Broth (I doubled my recipe and saved some for later)
3 cups of veggies. I used kale, carrots, broccoli, and mushrooms.
4-6 oz of your favorite noodles. I used rice noodles.*
Optional toppings: Scallions/green onions and bean sprouts

Add the oil to a large soup pot with the onion, garlic, and ginger. Once the onion is cooked (about 3-5 mins), add the broth and all of the veggies.

Cook vegetables in the broth for about 10 minutes or until they are almost to your liking.

*If you are using rice noodles, add noodles to pot and cook for another few minutes until noodles are al dente. If you are not using rice noodles, cook your other noodles in a separate pot while the veggies are cooking and add them to the veggie soup pot afterwards.


**Notes on rice noodles

  • Rice noodles cook faster than regular noodles so you will only need to cook them for a few minutes
  • If you are planning on having leftovers for this soup, I would use other noodles besides rice noodles as rice noodles do not keep well as leftovers in broth.


leftover vegetable noodle soup


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26 thoughts on “Leftover Vegetable Noodle Soup

  1. One of the great things about soup is that you can make it any way that you like, but this way sounds like the perfect way to use up any food you may have in the fridge that you don’t want to waste. Glad that everyone is also feeling better, btw!

    1. Thanks Justine! Yes, I love recipes that you can basically use whatever you have on hand. They’re easier than having to go out and get too many specific ingredients so I try to do one like this every once in a while – especially when my fridge needs a clean-out. 🙂

  2. What kind of mushrooms did you use? They look extra delicious and like very good soup mushrooms. The soup sounds super delicious and I love the name =) A fantastic way to use some leftovers. I’m glad your classes were cancelled – I have been hearing about the weather in your area and it sounds scary. Please stay safe.

    1. Thanks so much Kimmy. We’re all safe and sound, though trying to get to work today was not fun. I’m not exactly sure what these mushrooms were called. I got them at an Asian grocery store and they didn’t have any English names on most things. It’s fun going to that store but mostly I kind of just go by sight as I can’t understand any writing lol.

  3. Sorry to hear you had a rough week- hope everything has been uplifted since then! Thanks for sharing this lovely recipe on my linkup! Would love for you join me again today!

  4. Hi Mary Ellen, This is my favorite thing to do as well! I love to raid my fridge and create a hearty healthy soup. Rice noodles are an awesome way to enjoy noodles without the bloat! Pinning and sharing this!

  5. Yum! Leftover Vegetable Noodle Soups are some of my favorite dishes to make and eat! I love your simple recipe with garlic and olive oil. Thanks for sharing it on the Plant-Based Potluck Party! I’m Pinning and sharing!

  6. Ooh yum! Perfect cold weather food that’s warming and filling as well as easy to pull together. #NoWasteFoodChallenge
    Angela x

  7. Thanks for submitting your recipe for Meat Free Monday. I am writing it up just now and featuring your recipe. Can I ask you to link to the challenge please. Thanks Jac 🙂

  8. Such a gorgeous soup recipe, thank you for sharing with the No Waste Food Challenge! Could I ask that in the future you link back to my challenge page to help spread the word? 🙂

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