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Vegetable Noodle Soup Recipe
|Boiling water||6 Cup (96 tbs)|
|Chicken bouillon cubes||4|
|Diced squash/Turnip||3⁄4 Cup (12 tbs)|
|Diced carrots||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onions||6 Tablespoon|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Fine egg noodles||1 Cup (16 tbs) (Catelli)|
Calories 88 Calories from Fat 9
% Daily Value*
Total Fat 0.89 g1.4%
Saturated Fat 0.18 g0.9%
Trans Fat 0 g
Cholesterol 19.6 mg
Sodium 487.3 mg20.3%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.4 g5.6%
Sugars 2.3 g
Protein 4 g7%
Vitamin A 15.9% Vitamin C 8.3%
Calcium 1.6% Iron 3.2%
*Based on a 2000 Calorie diet
1) In a pan, mix together water, bouillon cubes, squash, carrots, celery and onions and cook, covered for 10 to 12 minutes.
2) Stir in peas and slowly mix in noodles so that the liquid keeps boiling.
3) Uncover and cook, stirring occasionally, for about 3 to 5 minutes, till the noodles are soft.
4) Adjust seasonings.
5) Ladle the soup in bowls and serve hot at once.