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golden-vegetable-noodle-soup recipe

Date: Wed, 2 Sep 1998 12:05:53 -0700 (MST)
From: Patty Swanson (sharpy@sedona.net)
Content-Transfer-Encoding: quoted-printable

I used 2 cups of tomato juice for 2 cups of the hot water and 16
oz. frozen peas and carrots instead of the froz. peas and chopped
carrots. I also used the pressure cooker to cook the split peas. Hope
you like it.

                     *  Exported from  MasterCook  *

                       Golden Vegetable Noodle Soup

Recipe By     : The (Almost) No Fat Cookbook by Bryanna Clark Grogan  p89 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion, large -- chopped
     1/2  cup           celery -- chopped
   1                    garlic clove -- minced
   8      cups          hot water
     1/2  cup           split peas, yellow -- rinse
     1/2  tsp           tumeric
   1                    bay leaf
   1      cup           whole wheat pasta -- broken
   1      cup           peas, frozen
     1/2  cup           carrot -- chopped
     1/2  cup           parsley, fresh -- chopped
     1/3  cup           nutritional yeast flakes
   1      tablespoon    salt (optional-I omit)
     1/2  tablespoon    soy sauce
     1/2  tablespoon    Balsamic vinegar

In a large pot, steam-fry until tender the onion,celery and garlic.  
Add and simmer for 1 hour water, split peas, tumeric and bay leaf. Add the rest of the ingredients.
Cook just until the noodles are soft and the carrots are tender, adding pepper if you like. If you're fighting a cold, a dash of cayenne in this soup is just what the doctor ordered!

Per serving: 159 cal; 9g prot; 29g carb; 0g fat;

NOTE: I made this soup using 2 c tomato juice and  16 oz. frozen peas and carrots.

kwvegan vegan