Golden vegetable noodle soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; large, chopped | |
| ½ | cup | Celery; chopped |
| 1 | Garlic clove; minced | |
| 8 | cups | Hot water |
| ½ | cup | Split peas; yellow, rinse |
| ½ | teaspoon | Tumeric |
| 1 | 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 |
Directions
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.