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Vegetable Noodle Soup

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Ingredients
  Boiling water 6 Cup (96 tbs)
  Chicken bouillon cubes 4
  Diced squash/Turnip 3⁄4 Cup (12 tbs)
  Diced carrots 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped onions 6 Tablespoon
  Cooked peas 1⁄2 Cup (8 tbs)
  Fine egg noodles 1 Cup (16 tbs) (Catelli)
Directions

MAKING
1) In a pan, mix together water, bouillon cubes, squash, carrots, celery and onions and cook, covered for 10 to 12 minutes.
2) Stir in peas and slowly mix in noodles so that the liquid keeps boiling.
3) Uncover and cook, stirring occasionally, for about 3 to 5 minutes, till the noodles are soft.
4) Adjust seasonings.

SERVING
5) Ladle the soup in bowls and serve hot at once.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
8

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4.14
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 88 Calories from Fat 9

% Daily Value*

Total Fat 0.89 g1.4%

Saturated Fat 0.18 g0.9%

Trans Fat 0 g

Cholesterol 19.6 mg6.5%

Sodium 487.3 mg20.3%

Total Carbohydrates 17 g5.6%

Dietary Fiber 1.4 g5.6%

Sugars 2.3 g

Protein 4 g7%

Vitamin A 15.9% Vitamin C 8.3%

Calcium 1.6% Iron 3.2%

*Based on a 2000 Calorie diet

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Vegetable Noodle Soup Recipe