Guest guest Posted June 3, 2004 Report Share Posted June 3, 2004 > > Vegetable Noodle Soup > " Soup &Ladle Favorites, " > 4 ozs egg noodles, uncooked > 2 (14 ozs each) cans vegetable or chicken broth > 2 cups tomato juice > 1 cup shredded cabbage > 1 medium potato, peeled, cut into 1/2-inch cubes > 1/2 cup sliced celery > 1/2 cup sliced carrots > 1/2 cup chopped onion > 1/2 cup cut green beans > 1/2 cup whole kernel corn > 1/2 cup sweet peas > 1 bay leaf > 1 tsp dried thyme > 1/2 cup sour cream > 2 tbsps chopped fresh parsley > Combine the noodles, broth, tomato juice, cabbage, potato, celery, carrots, > onion, green beans, corn, peas, bay leaf and thyme in a saucepan and mix > well. Bring to a boil; reduce the heat. > Simmer, covered, for 30 minutes or until the vegetables are tender. Discard > the bay leaf. > Ladle into soup bowls and top each serving with 1 tbsp sour cream. > Sprinkle with parsley. > Serves 8 (1-cup) > 174 Calories, 4g Fat, 20mg Chol, 6g Protein, 29g Carbs, 4g Fiber, 863mg > Sodium > > > Quote Link to comment Share on other sites More sharing options...
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