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QUICK VEGETABLE SOUP |
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| Course : |
Vegetables |
| From: |
HungryMonster.com |
| Serves: |
1 |
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Ingredients:
| 2 |
ounces |
can of tomato juice |
| 4 |
cups |
water -- up to 5 |
| 4 |
pieces |
veggie bullion -or- 2 tblsp Vogue veggie base |
| 3 |
large |
leeks -- (using about 1 inch of green), sliced |
| 8 |
medium |
red potatoes -- cubed, up to 10 |
| 6 |
medium |
carrots -- sliced, up to 8 |
| 1 |
can |
navy beans |
| 1 |
cup |
frozen green peas |
| 2 |
tablespoons |
low sodium soy sauce |
| 2 |
tablespoons |
balsamic vinegar |
| 1/2 |
teaspoon |
garlic powder to taste |
| 1 |
teaspoon |
black pepper to taste |
| 1/2 |
teaspoon |
optional herbs/spices -- (basil, oregano, parsley, chili powder, etc) |
| 1/2 |
pound |
No Yolks egg noodles -- cooked, up to 3/4, up to |
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Preparation:
Dump everything into a _big_ pot, simmer until carrots are tender (about 20-30 minutes). Dump in as many egg noodles as you like, serve with some nice bread.
The spices are up to you - last time I added some fresh parsley and basil and it was great! My mother said it could have used more beans, my husband said more noodles. To each his own soup... |
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Nutritional Information:
1664 Calories (kcal); 5g Total Fat; (2% calories from fat); 77g Protein; 343g Carbohydrate; 0mg Cholesterol; 1864mg Sodium |
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