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Pasta: Golden Vegetable Noodle Soup

Source of Recipe

The (Almost) No Fat Cookbook by Bryanna Clark Grogan p89


List of Ingredients

1 Onion large, chopped
1/2 c Celery chopped
1 Garlic clove minced
8 c Hot water
1/2 c Split peas yellow, rinse
1/2 ts Tumeric
1 Bay leaf
1 c Whole wheat pasta broken
1 c Peas frozen
1/2 c Carrot chopped
1/2 c Parsley fresh, chopped
1/3 c Nutritional yeast flakes
1 tb Salt (optional-I omit)
1/2 tb Soy sauce
1/2 tb Balsamic vinegar


Recipe

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! Serves 6

Per serving: 159 cal; 9g prot; 29g carb; 0g fat;

Original poster's note: I made this soup using 2 c tomato juice and 16 oz. frozen peas and carrots.