*  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                       Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg            Onion -- chopped
     1/2  c             Celery -- chopped
   1      cl            Garlic -- minced
   8      c             Water -- hot
     1/2  c             Yellow split peas -- rinse
     1/2  ts            Turmeric
   1                    Bay leaf
   1      c             Whole wheat pasta -- broken
   1      c             Frozen peas
     1/2  c             Carrot -- chopped
     1/2  c             Fresh parsley -- chopped
     1/3  c             Nutritional yeast flakes
   1      tb            Salt (optional)
     1/2  tb            Soy sauce
     1/2  tb            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; 9 g prot; 29 g carbs; 0 g fat

Note: I made this soup using 2 c tomato juice and 16 oz frozen peas
and carrots.

 
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