Low Fat Vegetable and Black Bean Noodle Soup

1 and 1/4 cup of Wide Enriched Egg Noodles
1 cup of Black Beans
2 Russet Potatoes
2 Raw Medium Sized Carrots
1 16 oz can of Swanson Vegetarian Vegetable Broth(100% Fat Free)
Half a Tsp of Mrs. Dash Salt Free Seasoning Blend: Garlic and Herb
1 Medium Sized Tomato
1/4 of an Onion
1/4 cup of Long Grain White Rice
1 clove of Garlic
Half a Tsp on Onion Powder
Half a Tsp of Crumbled Bay Leaf
Half a Tsp of Garlic Powder
6 1/2 cups of Water

Boil a cup of Black Beans with 2 cups of water in a large pot over Medium Heat for approximately 30 min. Meanwhile, chop up the carrots and potatoes and set aside for future use. Drain beans and add a cup of water and the broth to the pot. Cover the pot with a lid and cook for another 5 min. While the soup is cooking, chop up a clove of garlic, carrots, onion and one medium sized tomato. Add the carrots, garlic, tomato, onion, and another cup of water to the pot. Cook for another 15 min. Once done stir for a while before adding half a teaspoon of basil leaf(crumbled), half a teaspoon of onion powder, and 1 and 1/4 cup of wide enriched egg noodles. Cook for ten minutes, and then add the potatoes, and Mrs. dash seasoning. Cook for 10 minutes and then add 1/4 cup of long grain rice, garlic powder and 2 1/2 cups of water. Cook for a remainder of 12 min. If soup is too thick add more water.

Makes approximately seven servings
One cup is equal to one serving

Number of Servings: 7

Recipe submitted by SparkPeople user BABIIDOLLZ.