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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 149.3
  • Total Fat: 0.7 g
  • Cholesterol: 6.5 mg
  • Sodium: 836.8 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.2 g

View full nutritional breakdown of Vegetarian Bean and Noodle Soup calories by ingredient
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Vegetarian Bean and Noodle Soup

Submitted by: EPS102
Vegetarian Bean and Noodle Soup

Introduction

My husband and I both got colds on an airplane flight. This our vegetariann version of a classic chicken noodle soup, except no chickens had to die! Yummy and easy enough to make from scratch even with a nasty cold. My husband and I both got colds on an airplane flight. This our vegetariann version of a classic chicken noodle soup, except no chickens had to die! Yummy and easy enough to make from scratch even with a nasty cold.
Number of Servings: 6

Ingredients

    1/2 very large carrot, sliced
    1/2 large onion, chopped
    3/4 yellow pepper, chopped
    3 cloved garlic, minced
    1-2 t thyme (to taste)
    Black Pepper, to taste
    2 1/4 cup cooked beans (I used pinto because I'd just cooked a big batch)
    2 cans vegetable broth
    1 can diced tomatoes, juice included
    Water, as needed to achieve desired consistency
    3/4 cup egg noodles (use egg free to make it vegan)

Directions

Sautee vegetables with seasonings until tender (I used a nonstick pan and no oil or spray). Add liquid and bring to a boil, then add beans and return to a simmer for about 30 minutes. Add noodles and simmer for about 15 more minutes to cook the noodles.
The longer you simmer the more flavorful it will be, but you obviously don't want the noodles to get mushy/fall apart. Of course, like all soups, it improves after sitting in the fridge so the flavors can blend even more.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user EPS102.






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