Golden vegetable noodle soup

Yield: 6 Servings

Measure Ingredient
1 \N Onion; large, chopped
½ cup Celery; chopped
1 \N Garlic clove; minced
8 cups Hot water
½ cup Split peas; yellow, rinse
½ teaspoon Tumeric
1 \N Bay leaf
1 cup Whole wheat pasta; broken
1 cup Peas; frozen
½ cup Carrot; chopped
½ cup Parsley; fresh, chopped
⅓ cup Nutritional yeast flakes
1 tablespoon Salt; (optional-I omit)
½ tablespoon Soy sauce
½ 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.

Recipe by: The (Almost) No Fat Cookbook by Bryanna Clark Grogan p89 Posted to fatfree digest by Patty Swanson <sharpy@...> on Sep 2, 1998, converted by MM_Buster v2.0l.

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