Vegetable Noodle Soup Elaine & Craig|
1 & 1/2 quarts water
2 10 & 1/2-ounce cans low-sodium beef broth
1 28-ounce can crushed tomatoes in puree
2 cups chopped onions
1 cup chopped carrots
1 large potato, peeled and chopped
1 cup cut green beans
1 cup chopped zucchini
1 cup chopped red or green bell peppers
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, minced
2 tablespoons fresh parsley, minced (or use parsley flakes)
1 bay leaf
Pepper to taste
8 ounces pasta (rotelle, rotini, small shells)
Boil water. Add broth, vegetables, and seasonings.
Simmer approximately 20 minutes, until vegetables are tender.
Pasta should be added based upon the cooking time for the type of pasta used.
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