Golden Vegetable Noodle Soup
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Scan day: 08 February 2014 UTC
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Description: Using pasta, balsalmic vinegar, and soy sauce. Serves six.
RecipeSource: Golden Vegetable Noodle Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Golden Vegetable Noodle Soup Recipe By : The (Almost) No Fat Cookbook by Bryanna Clark Grogan p89 Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion, large -- chopped 1/2 cup celery -- chopped 1 garlic clove -- minced 8 cups hot water 1/2 cup split peas, yellow -- rinse 1/2 tsp tumeric 1 bay leaf 1 cup whole wheat pasta -- broken 1 cup peas, frozen 1/2 cup carrot -- chopped 1/2 cup parsley, fresh -- chopped 1/3 cup nutritional yeast flakes 1 tablespoon salt (optional-I omit) 1/2 tablespoon soy sauce 1/2 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 carro ts. - - - - - - - - - - - - - - - - - -
Size: 1375 chars
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