Vegan Tomato Soup with Bean Noodles

Tomato soup with bean noodles that are suitable for vegans and gluten free - a great starter for a meal that will whet your appetite

  • StartersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Tomato juice, 1 L
Boiling water, 1 L
Crushed tomatoes, 250 g
Tomato, 1 large unit
Orange lentils, 1 tablespoon
Ketchup, 1 tablespoon
Brown sugar, 1 flat tablespoon
Hot chili sauce, 1 teaspoon
Parsley, 1 handful
chopped leaves
Dill, 1 tablespoon
chopped leaves
Celery salt, 1/2 flat teaspoon
to taste
Bean noodles, 150 g


1. Boil the tomato juice and boiling water in a pot.
2. Add all the ingredients to the pot, except the bean noodles, bring to a boil, lower the heat and cook with the lid closed for about 10 minutes. Fix seasoning if necessary and stir occasionally.
3. Place the bean noodles in a bowl with boiling water for about 10 minutes and strain.
4. In a serving dish, pour the soup, stack the bean noodles on top and serve immediately.
5. Eat hot and enjoy! (:

Equipment: grater.

Instead of celery salt it is better to use 2 stalks of celery with the leaves and at the end of cooking pull them out of the soup. The tomato juice and crushed tomatoes add enough saltiness to the recipe so that no extra salt is needed. You can add black pepper to taste, but in my opinion the hot chili is enough.

Nutritional Values Serving/Unit 100 Grams
Calories 132 cal 29 cal
Proteins 3 g 1 g
Carbohydrates 30 g 7 g
Fat 0 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Tomato Soup with Bean Noodles
Delicious vegan tomato soup