Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           2 oz can  tomato juice
  4               cups  water -- up to 5
  4                     veggie bullion cubes -or- 2 tblsp Vogue
                        veggie base
  3              large  leeks -- (using about 1" of
                        green), sliced
  8                     red potatoes -- cubed, up to 10
  6                     carrots -- sliced, up to 8
  1                can  navy beans
  1                cup  frozen green peas
  2        tablespoons  low sodium soy sauce
  2        tablespoons  balsamic vinegar
                        garlic powder to taste
                        black pepper to taste
                        optional herbs/spices -- (basil, oregano,
                        parsley, chili
                        powder, etc)
     1/2         pound  No Yolks egg noodles -- cooked, up to 3/4,
                        up to

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...

Nutritional Information:

1664 Calories (kcal); 5g Total Fat; (2% calories from fat); 77g Protein; 343g Carbohydrate; 0mg Cholesterol; 1864mg Sodium