Hearty Vegetable Noodle Soup

[Guest guest]

This is great for a lazy Sunday night - tasty, easy to make and very

satisfying.

 

 

 

Hearty Vegetable Noodle Soup (My version)

 

 

3 tsp olive oil

1 onion, chopped

3 cloves garlic, crushed

650 g (1 1/2 lb) pumpkin, peeled and diced

1 red capsicum (bell pepper), diced

6 cups water

chicken-style stock powder (to taste)

1 cup dry red lentils

420 g (15 oz) can kidney beans, drained & rinsed

420 g (15 oz) can corn kernels (drained)

125 g (4 1/4 oz) thin GF spaghetti, broken into pieces

2 cups baby spinach

salt and pepper to taste

 

 

1. Heat oil in a large saucepan. Add onion, garlic, pumpkin and

capsicum (bell pepper) and cook for 5 minutes.

 

2. Pour in water and add remaining ingredients (except spinach, salt

and pepper). Bring to the boil, then reduce heat and simmer covered

for 20 minutes.

 

3. Stir through baby spinach and season to taste with salt and pepper.

Serve.

 

 

Serves 6 - 8.