Yield: 6 servings
|4 cloves||Garlic; minced|
|1 large||Onion; chopped|
|1 tablespoon||Canola oil|
|3 mediums||Russett potatoes; peeled and cubed|
|2 mediums||Carrots; cut in half lengthwise and sliced|
|2 mediums||Celery stalks; sliced|
|2 cups||Frozen peas|
|1 \N||Handful egg noodles|
|¼ cup||Parsley; chopped|
|3 teaspoons||Salt; or to taste|
|½ teaspoon||Pepper; or to taste|
In large soup pot over med high heat, saute onion and garlic in the oil for 7 mins, or until soft.
Add potatoes, carrots and celery and mix well. Continue stirring for 2 mins.
Add broth and bring to a boil. Lower heat and simmer for 30 mins, or until the potatoes are ready to fall apart.
Add peas, noodles, dill, parsley, salt and pepper. Cook 5 more mins, until noodles are done. Correct seasoning and enjoy.
14% calories from fat
From Food by Susan Powter Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 07-25-95