Vegetable Soup With Green Noodles Recipe

Summary

Cooking Time25 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodDish
Main Ingredient

Ingredients

 Rutabaga1 Medium, diced for 4 cups
 Onions2 Large, chopped for 2 cups
 Celery stalks2 , sliced for 1 cup
 Carrots2 Medium, sliced for 1 cup
 Green pepper1 Medium, chopped for 1/2 cup
 Garlic1 Clove (5 gm), minced
 Butter/Margarine1⁄4 Cup (4 tbs)
 Water5 Cup (80 tbs)
 Canned tomatoes16 Ounce, cut up (1 can)
 Parsley1 Tablespoon, snipped
 Salt1 Tablespoon
 Sugar1 Teaspoon
 Dried dill weed1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Green noodles20 Ounce (2 packages, 10-ounce each)

Nutrition Facts

Serving size

Calories 812 Calories from Fat 161

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 9.1 g45.4%

Trans Fat 0.1 g

Cholesterol 149.3 mg

Sodium 1704.5 mg71%

Total Carbohydrates 139 g46.4%

Dietary Fiber 14 g55.8%

Sugars 18.7 g

Protein 26 g52%

Vitamin A 138.3% Vitamin C 140.6%

Calcium 21.4% Iron 32.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a saucepan mix together the rutabaga, onions, celery, carrots, green pepper, garlic, and butter or margarine.
2. Cover and cook for about 10 minutes or till onion is tender but not brown, stirring occasionally.
3. Stir in the water, un-drained tomatoes, parsley, salt, sugar, dried dill weed, and pepper.; bring it to boil.
4. Reduce heat; cover and simmer for about 40 minutes.
5. Stir in Green Noodles; cook, uncovered, for almost 12 minutes or till noodles are tender.

SERVING
6. Arrange the noodle soup into four individual soup bowl, make sure the noodles is well divided among the bowls.
7. Serve immediately.
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