Appetizers / Soups / Salads

VEGGIE and NOODLE SOUP is for Soup.

VEGGIE and NOODLE SOUP takes 10 minutes to prepare.

VEGGIE and NOODLE SOUP takes 30 minutes to cook.

VEGGIE and NOODLE SOUP makes 4 servings.

The ingredients for VEGGIE and NOODLE SOUP are:

4 CUPS SWANSON CHICKEN BROTH 33% LESS SODIUM
1 1/4 CUP RONZONI HEALTHY HARVEST WHOLE WHEAT BLEND WIDE NOODLE STYLE PASTA
3 MEDIUM WASHINGTON RED POTATOES PEELED
4 MEDIUM RAW BABY CARROTS
1 GREEN ONION CHOPPED
1/2 CUP BIRDS EYE STEAM FRESH FROZEN PEAS
1 DASH OF Salt
1 DASH OF BLACK PEPPER
1/4 TSP RED OR CAYENNE PEPPER

Here is how you make VEGGIE and NOODLE SOUP:

POUR BROTH INTO A POT. SLICE UP POTATOES & CARROTS AND ADD TO BROTH. BRING TO A BOIL THEN TURN HEAT DOWN TO A SIMMER. COVER POT AND SIMMER TILL POTATOES AND CARROTS ARE TENDER. ADD NOODLES AND GREEN ONION. COVER POT AGAIN TILL NOODLES ARE ALDENTE. COOK STEAM FRESH PEAS IN MICROWAVE AS DIRECTED ON PACKAGE. ADD 1/2 CUP PEAS TO SOUP. STIR SOUP AND SERVE.MAKES FOUR 1 CUP SERVINGS.Number of Servings: 4Recipe submitted by SparkPeople user EVFLOMO.

The nutritional information for VEGGIE and NOODLE SOUP is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 164.8

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 601.8 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 4.0 g
• Protein: 7.9 g