I used 2 cups of tomato juice for 2 cups of the hot water and 16 oz. frozen peas and carrots instead of the froz. peas and chopped carrots. I also used the pressure cooker to cook the split peas. Hope you like it.
* Exported from MasterCook *
Golden Vegetable Noodle Soup
Recipe By : The (Almost) No Fat Cookbook by Bryanna Clark Grogan p89
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 onion, large -- chopped
1/2 cup celery -- chopped
1 garlic clove -- minced
8 cups hot water
1/2 cup split peas, yellow -- rinse
1/2 tsp tumeric
1 bay leaf
1 cup whole wheat pasta -- broken
1 cup peas, frozen
1/2 cup carrot -- chopped
1/2 cup parsley, fresh -- chopped
1/3 cup nutritional yeast flakes
1 tablespoon salt (optional-I omit)
1/2 tablespoon soy sauce
1/2 tablespoon Balsamic vinegar
In a large pot, steam-fry until tender the onion,celery and garlic.
Add and simmer for 1 hour water, split peas, tumeric and bay leaf. Add the rest of the ingredients.
Cook just until the noodles are soft and the carrots are tender, adding pepper if you like. If you're fighting a cold, a dash of cayenne in this soup is just what the doctor ordered!
Per serving: 159 cal; 9g prot; 29g carb; 0g fat;
NOTE: I made this soup using 2 c tomato juice and 16 oz. frozen peas and carrots.
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