Tomato Veggie Soup (with Noodles)
Recipe: #3336
December 04, 2011
Categories: Tomato, Cabbage Carrot, Onions, Game/Sports Day, Potluck, Vegetarian, Vegetarian Dinner, more
"I threw these together and my family liked it. I used fermented tomato sauce, which came out more like tomato juice in consistency, and very tangy. If you don't have that, use tomato juice or V8. If you use the fermented stuff, you will have to add sugar, unless you like it tangy."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (191.5 g)
- Calories 129.1
- Total Fat - 0.6 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 266.1 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 2.3 g
- Sugars - 16 g
- Protein - 3.3 g
- Calcium - 83.4 mg
- Iron - 2.8 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put all ingredients in a large cooking pot, bring to boil, then simmer for 30 minutes, or until veggies are cooked through.
Step 2
In a separate pot, cook noodles according to package directions; drain.
Step 3
Add milk and noodles and stir gently. If you like a smooth soup, blend in blender or use a stick blender.
Step 4
Ladle into bowls and top with a little cheese.
Tips
No special items needed.
0 Reviews
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