Golden Vegetable Noodle Soup Recipe

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
 --------  ------------  --------------------------------
    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 carro
 ts.
 
  
 
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