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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: 
0 Minutes
Servings: 
8

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Average: 4.1 (15 votes)