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Vegetarian Noodle Soup

(14)
  5 reviews
  • 30 min prep time
  • 0 min total time
  • 11 ingredients
  • 5 servings
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    598

Piping-hot soup, thick with egg noodles and nourishing vegetables, warms bodies and spirits on a blustery March day.

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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
160
Calories from Fat
10
% Daily Value
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.
Comments + Recipe Twists

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