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quick-veg-soup recipe

Date: Tue, 19 Sep 1995 11:39:19 -0400
 From: "Lisa D Smith" (ldsmith@unity.ncsu.edu)
 There was just a little chill in the air - enough for me to crave
 soup again.  Here's what happened....
 Quick Vegetable Soup
 12oz can tomato juice
 4-5 cups water
 4 veggie bullion cubes -or- 2 tblsp Vogue veggie base
 3 large leeks (using about 1" of green), sliced
 8-10 red potatoes, cubed
 6-8 carrots, sliced
 1 can navy beans
 1 cup frozen green peas
 2 tblsp low sodium soy sauce
 2 tblsp balsamic vinegar
 garlic powder to taste
 black pepper to taste
 optional herbs/spices (basil, oregano, parsley, chili powder, etc)
 1/2 - 3/4 pound No Yolks egg noodles, cooked
 Dump everything into a _big_ pot, simmer until carrots are tender
 (about 20-30 minutes).  Dump in as many egg noodles as you like,
 serve with some nice bread.
 The spices are up to you - last time I added some fresh parsley and
 basil and it was great!  My mother said it could have used more beans, 
 my husband said more noodles.  To each his own soup...
 kwvegan vegan