Ramen Noodle Soup with Vegetables

I was really hoping to make it out of this cold and flu season without falling ill, but it just wasn't to be this year. I started feeling a bit off early last week. You know how it does, slight tickle in the throat, headache, drippy nose... I was hoping to fend off any bugs with some orange juice and extra sleep. Sadly my little cold turned into a full blown cold by Thursday - the day of my big presentation.

I flew off to Santa Monica, California last Wednesday morning for a conference. Thursday I had several meetings, an afternoon presentation and half a speaking voice. Not so fantastic. Luckily it was a short presentation and I was able to beg off of dinner for the night.

Room service soup and HBO for the evening was just what the doctor ordered. This soup would have been perfection, but unfortunately the leftovers were in New Jersey.

If the end of winter has caught you in its grips and you are feeling unwell, print off this recipe and give it to someone close by. The recipe is super simple and even the worst cook can whip up a batch of soup for you!

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Ramen Noodle Soup with Vegetables

Adapted from Martha Stewart Cooking

1 tablespoon grapeseed oil
1 medium yellow onion, diced medium
2 large carrots, peeled and diced medium
2 stalks celery, diced medium
2 cups fresh green beans, cut into 1/2-inch pieces
1 - 14.5 ounce can diced tomatoes
3 1/2 cups chicken broth
2 packages Ramen noodles (toss away the seasoning packages)

Heat grapeseed oil in the bottom of a large stockpot set over medium heat. Add vegetables and toss to coat in oil. Saute for 8-10 minutes, until vegetables are tender. Add tomatoes and chicken broth and bring to a boil. Season with salt and pepper, tasting to ensure proper seasoning. Add ramen noodles and cook for 3 minutes. Serve large bowls of noodle soup.