How To Make Vegetable Noodle Soup
Whip up this healthy and hearty vegetable noodle soup consisted of carrots, onions, celery, diced tomatoes, beans, with egg noodles in chicken broth.
Serves:
Ingredients
Instructions
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- In a large saucepan, heat the oil over moderately low heat.
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- Add the onions, carrots, and celery and cook, stirring occasionally, for about 10 minutes until the vegetables start to soften.
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- Stir in the broth, tomatoes, tomato paste, potatoes, green beans, and salt.
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- Bring to a boil.
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- Reduce the heat and simmer, partially covered, for about 20 minutes until the vegetables are almost tender.
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- Stir in the egg noodles.
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- Bring the soup back to a simmer and cook for about 5 minutes until the vegetables and noodles are tender.
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- Stir in the parsley.
Recipe Notes
Feel free to mix and match vegetable combinations according to preference and what is on hand. Other excellent soup vegetables include: fennel, celery root, cabbage, parsnips, turnips, peas, zucchini, squash, shredded greens, corn, lima beans, and bell peppers
Nutrition
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- Calories:Â 406.80kcal
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- Fat:Â 13.05g
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- Saturated Fat:Â 2.08g
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- Trans Fat:Â 0.04g
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- Monounsaturated Fat:Â 6.91g
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- Polyunsaturated Fat:Â 3.32g
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- Carbohydrates:Â 57.88g
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- Fiber:Â 8.80g
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- Sugar:Â 16.76g
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- Protein:Â 16.96g
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- Cholesterol:Â 28.66mg
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- Sodium:Â 1463.60mg
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- Calcium:Â 140.74mg
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- Potassium:Â 1402.23mg
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- Iron:Â 4.60mg
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- Vitamin A: 500.66µg
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- Vitamin C:Â 60.81mg
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