Course : Vegetables
Serves: 1
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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

Preparation / Directions:

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

5 Kitchen's say:
  (3 Stars!)
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