Golden Vegetable Noodle Soup

Golden Vegetable Noodle Soup Ingredients

1 Onion; large, chopped	1 c Peas; frozen
1/2 c Celery; chopped	1/2 c Carrot; chopped
1 Garlic clove; minced	1/2 c Parsley; fresh, chopped
8 c Hot water	1/3 c Nutritional yeast flakes
1/2 c Split peas; yellow, rinse	1 tb Salt; (optional-I omit)
1/2 ts Tumeric	1/2 tb Soy sauce
1 Bay leaf	1/2 tb Balsamic vinegar
1 c Whole wheat pasta; broken

Instructions for Golden Vegetable Noodle Soup

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 on Sep 2, 1998, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Carrot	Celery	Garlic
Onion	Parsley	Pasta	Salt
Soy Sauce	Yeast

Soups Celery Garlic Carrot Onion Parsley Peas Soy Sauce Balsamic Vinegar Lunch

for flavor and categorization

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