Golden Vegetable Noodle Soup
Try this Golden Vegetable Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
soups
celery
garlic
carrot
onion
parsley
peas
soy sauce
balsamic vinegar
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 bay leaf
- 1 large onion chopped
- 1 garlic minced
- 1/2 c celery chopped
- 1/2 tb balsamic vinegar
- 1/2 ts tumeric
- 8 c hot water
- 1/2 c split peas, yellow rinse
- 1 c whole wheat pasta broken
- 1 c peas frozen
- 1/2 c carrot chopped
- 1/2 c parsley, fresh chopped
- 1/3 c nutritional yeast flakes
- 1 tb salt (optional-i omit)
- 1/2 tb soy sauce
- Carbohydrate 31.1769862361732 g
- Cholesterol 13.7483333333333 mg
- Fat 1.45399019663344 g
- Fiber 5.81308662719981 g
- Protein 11.7351763284389 g
- Saturated Fat 0.23512473107685 g
- Serving Size 1 1 Serving (610g)
- Sodium 107.58438076092 mg
- Sugar 25.3638996089734 g
- Trans Fat 0.416163692554145 g
- Calories 174 calories
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 youre 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. Recipe by: The (Almost) No Fat Cookbook by Bryanna Clark Grogan p89 Posted to fatfree digest by Patty Swanson <sharpy@sedona.net> on Sep 2, 1998,
