15 minute veggie noodle soup

15-minute-veggie-noodle-soup----Bring-Joy First off, ya’ll. Ya’ll. (I think these Texans are rubbing off.)

You said so many great things on yesterday’s post.

Joya pretty much sums it up when she says, “Kids!! We can’t take a moment for granted, that’s for sure.”

And I also really loved Alanna’s comment about how wonderful it is when women seem to come together, & all social norms fall away, when tragedy strikes.

She writes:

“You perfectly described the sheer terror of thinking you’ve lost your child. I’m sorry you went through that, even a taste of it is torture. We lost our 4-year old once during a family photoshoot when he wandered off following a puppy. He realized he was lost and hid between a bush and a fence. It was near a busy ferry dock and large body of water. After a few minutes of calling his name I went into a mode I didn’t know existed inside me. I ran the perimeter of the park, screaming his name without inhibition. By the time he was found (15 minutes later) I could barely put two words together, I was shaking so badly. It was a nightmare.

The positive thing I remember about this experience was the other women around me. They recognized the panic in my voice and without waiting for a request to help or description of my child there were at least 20 women roaming around, calling his name. In a moments time, these strangers became allies and I had an army of mothers looking for my lost boy. I love instances where social norms go out the window and strangers are united by humanity.”


So, about today’s recipe.

Katrina, one my fave bring joy readers (though you’re all my fave, okay??) asked me a good question.

She wondered if when I’m in weight loss mode if I make two separate meals. My response–heaven’s no (!).  Life’s way too short for that. And it’s so easy to make meals that fit the bill for both me & my family. My lunches, are usually single serving dishes that I share with Salem & my dinners are ones that I can easily calorie dilute (I talk more about this in my ebook).


I have a confession. You know,  though I’m a pinning fiend, & I love to pin recipes like this & this, 90% of the time I make very simple, very quick meals.

Like this one I made on Monday evening.

It took me all of 15 minutes. The kids gobbled it up. Hallelujah (especially since I have one child who is in a very “I-don’t-like-that” stage).

I’ve been eating the leftovers every day for lunch. I take 1-2 cups of the leftovers & add a can of diced tomatoes. Heat, & eat. Filling & quick.

Because, you know, I’ve got loads of laundry to do, a baby to hold, a toddler to love.

15 minute veggie noodle soup

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 16 servings

Serving Size: about 1 cup, or 1/16 of recipe

Calories per serving: 159

Fat grams per serving: 4 g

15 minute veggie noodle soup

a quick & easy filling meal in a bowl


  • 1/4 c. avocado oil | or cold-pressed olive oil
  • 1 onion, diced
  • 4 carrots, sliced, then diced
  • 4-6 stalks celery, diced
  • 2 c. gemelli or spiral pasta (wheat or gluten-free)
  • 8 c. water
  • 2 c. frozen organic corn
  • 1, 15 oz. can tomato sauce
  • 2 c. tvp (textured vegetable protein) or 3 c. mushrooms, sliced & chopped
  • 1/4 c. nutritional yeast (or use 6 c. vegetable broth + 2 cups water)
  • 2 TBS. no-salt seasoning (such as Mrs. Dash)
  • 1 tsp. salt (omit if using vegetable broth that has salt)
  • 1/2 tsp. paprika
  • LOTS of freshly cracked pepper + more salt, to taste
  • optional garnish: chopped fresh parsley


  1. First, a few notes. I used leftover pasta from the night before. If you use leftover pasta, this will shorten your cook time. Add it with the corn & use 3 cups cooked pasta. If you opt to use mushrooms instead of tvp, saute the mushrooms with the onions. Also, I really love the taste of the avocado oil, but olive oil works great too.
  2. In large saucepan, heat oil on medium heat.
  3. Add onions & saute for 1-2 minutes. Add carrots & celery. Saute for additional minute.
  4. Add water &/or broth. Bring water to boil (turn up to high). Add pasta. Turn down to medium high & cook for 7-8 minutes. Add corn & tvp, nutritional yeast, & remaining seasonings. Cook for additional 2-3 minutes.
  5. Serve with freshly chopped parsley garnish (I was out, but I think would be a lovely addition) or shredded coleslaw/cabbage.

Additional nutrition info: 22 g carbs, 10 g protein, 4.5 g fiber, 313 mg sodium; 4 WWP points

How long do you typically take making dinner on any given night? 


  1. Alanna
    on March 26, 2014 at 12:44 am said:

    Awe, thanks for sharing my comment. 🙂

    We made a version of this soup tonight with what we had on hand. Delish!

  2. Joya
    on March 21, 2014 at 6:21 pm said:

    I’ve got to try avocado oil! This looks so good!

    • Janae Wise
      on March 21, 2014 at 8:55 pm said:

      It really has a yummy flavor!

  3. Katrina
    on March 20, 2014 at 10:45 pm said:

    Looks yummy! Great idea to add canned diced tomatoes to the pre-cooked soup to bulk it up! I sure am a volume eater!! 😉

  4. Emma (This Kind Choice)
    on March 20, 2014 at 9:27 pm said:

    This sounds great Janae, I might give it a go tonight 🙂

    I often put dinner together in about half an hour (like you said leftovers are great for this) and it often surprises people. My parents taught me to cook from a young age, and it was always cooking in a very practical sense – using what you have on hand, incorporating leftovers, and doing it in a speedy way. When I see people sticking rigidly to recipes or taking half an hour just to cut the veges, I find THAT surprising haha.
    So I’m grateful I learnt these skills from my parents and I hope your children pick that up too 🙂