Tomato Veggie Soup (with Noodles)
Created by Cheesehead on December 4, 2011
- Servings: 8
- Prep Time: 15m
- Cook Time: 30m
- Recipe #3336
Ingredients
- 1 quart fermented tomato sauce/juice or regular tomato juice or V8
- 2 cups homemade beef broth (made from beef bones)
- 1 bunch green onions, chopped, or 1 small onion, chopped
- 2 carrots, shredded or chopped small
- 2 cups shredded cabbage
- 1 large sweet potato, peeled and cubed small
- 2 cups dry gluten free noodles (elbow, rotini etc)
- 2 cups dairy free milk (or cream if you are not dairy free)
- Dairy free cheese (or regular)
How to Make
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Step 1: Put all ingredients in a large cooking pot, bring to boil, then simmer for 30 minutes, or until veggies are cooked through.
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Step 2: In a separate pot, cook noodles according to package directions; drain.
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Step 3: Add milk and noodles and stir gently. If you like a smooth soup, blend in blender or use a stick blender.
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Step 4: Ladle into bowls and top with a little cheese.
Nutritional Facts
- 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