Total time: About 1.5 hours
- 2 packets of ramen
- 5 small carrots, cut
- 1 potato, diced
- 2 chunks of cauliflower, chopped
- vegetable broth
- 1 can corn (drained)
- 1 can diced tomato
- 1 can kidney beans (drained)
- 1 pepper, chopped
- Put vegetables in pot. Add broth. Add water until it covers vegetables. Simmer for 1.5 hours.
- Put in noodles 5 minutes before you’re ready to eat.
We only had a little bit of vegetable broth, therefore we had to use a lot of water. But if you want it to be more seasoned, I suggest using more broth (probably 2 cans). There wasn’t much seasoning in the soup, I think next time we might add one of the seasoning packets from the ramen noodles. Or put in some spices.
This recipe is great because you can put whatever vegetables you have at the time. Canned vegetables are great to use too because they’re cheap and you don’t have to cut anything up!