Vegetarian Bean and Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 very large carrot, sliced1/2 large onion, chopped3/4 yellow pepper, chopped3 cloved garlic, minced1-2 t thyme (to taste)Black Pepper, to taste2 1/4 cup cooked beans (I used pinto because I'd just cooked a big batch)2 cans vegetable broth1 can diced tomatoes, juice includedWater, as needed to achieve desired consistency3/4 cup egg noodles (use egg free to make it vegan)
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.
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.
Nutritional Info 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
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