Vegetarian Noodle Soup

  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 5

Ingredients

  • 2 cups frozen mixed vegetables
  • 1 (9-oz.) pkg. frozen baby lima beans
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 5 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 1/8 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 2 vegetarian vegetable bouillon cubes
  • 3 oz. (1 1/2 cups) uncooked medium egg noodles

Steps

  • 1
    In large saucepan, combine all ingredients except noodles. Bring to a boil.
  • 2
    Add noodles; return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables and noodles are tender, stirring occasionally.

  • One teaspoon of fresh thyme can be substituted for the dried thyme in this veggie noodle soup recipe.
  • Chopped parsley makes a nice garnish when sprinkled on top of the soup.
  • Want to make sure you can sop up every drop of this veggie noodle soup? Try serving it with some delicious, crusty bread.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
160
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
15mg
5%
Sodium
860mg
36%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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