Guest guest Posted January 30, 2001 Report Share Posted January 30, 2001 * Exported from MasterCook * Tempeh Noodle Soup Recipe By :1001 Low-Fat Vegetarian Recipes - Sue Spitler Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 2 cups sliced celery, including some leaves 1 cup sliced carrot 1 cup sliced onion 3 1/2 cups Basic Vegetable Stock 1 8 oz package tempeh, or light firm tofu -- coarsely shredded 1 teaspoon dried marjoram 1 bay leaf 1 cup uncooked broad noodles 1 tablespoon minced parsley salt and pepper to taste Spray a large saucepan with cooking spray; heat over medium heat until hot. Saute celery, carrot, and onion until crisp-tender, 5 to 8 minutes. Add stock, tempeh, and herrbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Heat soup to boiling; add noodles. Reduce heat and simmer, uncovered, until noodles are tender, 7 to 10 minutes. Discard bay leaf. Stir in parsley and season to taste with salt and pepper. Serve in bowls. Description: " A light but nourishing soup that's also quick and easy to make. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; trace Fat (3.9% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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