Saturday, October 20, 2012

ramen soup with vegetables...15 minutes

...or as my husband calls it: Ramen on steroids!
the goods:
1 tablespoon olive oil
1 medium yellow onion, diced medium
2 carrots, diced medium
1 stalk celery, diced medium
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1 can (14.5 ounces) diced tomatoes
3 and 1/2 cups chicken broth (use vegetable broth for vegetarian)
2 packages (3 ounces each) ramen, broken into quarters (season packet discarded)

In a medium pot, heat oil over medium. Add onion, carrots, celery, and green beans and saute until soft, 6 minutes. Season with salt and pepper. Add tomatoes, broth, and 1 cup water; bring to a boil. Add ramen, reduce heat, and simmer until noodles are tender, 3 minutes. Season with salt and pepper and serve immediately.

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