Golden Vegetable Noodle Soup

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* Exported from MasterCook *

 

Golden Vegetable Noodle Soup

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

1/2 cup celery (stalks and leaves) -- chopped

1 clove garlic -- minced

8 cups hot water

1/2 cup yellow split peas -- rinsed

1/2 teaspoon turmeric

1 bay leaf

1 cup broken, thin whole wheat or soy pasta

1 cup frozen peas

1/2 cup chopped carrots

1/2 cup fresh chopped parsley

1/3 cup nutritional yeast flakes

1 tablespoon salt

1/2 tablespoon soy sauce

 

In a large pot, steam-fry the onion, celery, and garlic until tender. Add

water, split peas, turmeric, and bay leaf and simmer for 1 hour. Add remainder

of ingredients and 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!

 

Description:

" This soup has the same comforting effect as chicken noodle. My son

loves this on a winter afternoon. "

 

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Per Serving (excluding unknown items): 32 Calories; trace Fat (4.2% calories

from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

1192mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0