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Name: Golden Vegetable Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 large Onion chopped; 1/2 c Celery chopped; 1 Garlic minced; 8 c Hot water; 1/2 c Split peas, yellow rinse; 1/2 ts Tumeric; 1 Bay leaf; 1 c Whole wheat pasta broken; 1 c Peas frozen; 1/2 c Carrot chopped; 1/2 c Parsley, fresh chopped; 1/3 c Nutritional yeast flakes; 1 tb Salt (optional-I omit); 1/2 tb Soy sauce; 1/2 tb Balsamic vinegar

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INGREDIENTS

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

Servings

INSTRUCTIONS

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,

NOTES

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Golden Vegetable Noodle Soup

1 large Onion chopped
1/2 c Celery chopped
1 Garlic minced
8 c Hot water
1/2 c Split peas, yellow rinse
1/2 ts Tumeric
1 Bay leaf
1 c Whole wheat pasta broken
1 c Peas frozen
1/2 c Carrot chopped
1/2 c Parsley, fresh chopped
1/3 c Nutritional yeast flakes
1 tb Salt (optional-I omit)
1/2 tb Soy sauce
1/2 tb 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 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 <sharpy@sedona.net> on Sep 2,  1998,

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Nutrition

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Serving Size: 1 Serving (610g)
Recipe Makes: 6

Calories: 174
Calories from Fat: 13 (7%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.4g
Cholesterol 13.7mg		4 %
Sodium 107.6mg		4 %
Potassium 593.7mg		16 %
Total Carbohydrate 31.2g		9 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 25.4g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 174

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