Vegetable Soup With Green Noodles Recipe
Summary
Cooking Time25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Rutabaga | 1 Medium, diced | |
| Onions | 2 | |
| Celery - 2 stalks, sliced (1 cup) | ||
| Carrots | 2 | |
| Green pepper | 1 To taste | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Water | 5 Cup (16 tbs) | |
| Tomatoes - 1 number, 16-ounce can, cut up | ||
| Parsley | 1 Tablespoon, snipped | |
| Salt | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Dried dill weed - 1/2 teaspoon | ||
| Pepper | 1/4 Teaspoon | |
| Green Noodles -€“ 2 numbers, 10-ounce package | ||
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.
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.
Chef
