Vegetarian Noodle Soup

[Guest guest]

The original recipe is from Pillsbury. We modified it just a bit.

 

Ingredients:

 

2 cups Frozen Mixed Vegetables

1 (9-oz.) pkg. Frozen Baby Lima Beans

1 small onion, chopped

1 stalk celery, sliced

5 1/2 cups water

1/2 teaspoon salt

1/2 teaspoon dried basil leaves

1/8 teaspoon dried thyme leaves

1/8 teaspoon pepper

2 vegetarian vegetable bouillon cubes

3 oz. (1 1/2 cups) uncooked noodles

 

In large saucepan, combine all ingredients except noodles. Bring to a boil.

 

Add noodles; return to boil. Reduce heat, cover and simmer 8 to 10 minutes

or until vegetables and noodles are tender, stirring occasionally.

 

Our modifications: To give the soup some extra body add 1 can (14 ounce) of

chopped tomatoes with juice. Also, 3 ounces of noodles really didn't seem

like all that much in the soup. Try adding a bit more for more of a meal.

 

This recipe does make quite a bit of soup so you could probably have some

bread or a salad with the soup and have enough left over for another meal.

 

 

Vegetarian & Vegan Recipes

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