POTATO NOODLE SOUP
Ingredients:
4 large russet potatoes, peeled and diced in large chunks
1/2 large white onion diced
2 stalks celery diced small
1 cup finely diced mushrooms
1/2 cup frozen peas
1 cup of your favorite pasta, I used Farfalle or also known as Bowties in mine.
1/2 cup diced green onions, (just the green part for sprinkling on top)
1 tsp minced garlic
1tsp dried chives
1tsp garlic powder
1tsp onion powder
1tsp Mrs. Dash Garlic and herb flavor.
4 cups vegetable broth
2 Knorr Vegetable Bouillon cubes
1 heaping T of corn starch or flour
1/2 C Unsweetened Almond Milk
In large saucepan, put in veg broth, bouillon cubes, celery, 1/4 white onion.
Put on high heat until boiling then lower to simmer. Add potatoes, and just a pinch of the green onions. Return to boil then simmer After about 12 min, when potatoes are tender, add the pasta, peas, and mushrooms, following directions for cooking time on the pasta box, but usually about ten minutes, then remove from heat. Combine the corn starch or flour with the cold almond milk and whisk until dissolved. Put into the hot soup and stir constantly over low heat until thickened. Serve sprinkled with the diced green onions, and crackers if desired. Makes 6 servings approx 295 calories ea.
Ingredients:
4 large russet potatoes, peeled and diced in large chunks
1/2 large white onion diced
2 stalks celery diced small
1 cup finely diced mushrooms
1/2 cup frozen peas
1 cup of your favorite pasta, I used Farfalle or also known as Bowties in mine.
1/2 cup diced green onions, (just the green part for sprinkling on top)
1 tsp minced garlic
1tsp dried chives
1tsp garlic powder
1tsp onion powder
1tsp Mrs. Dash Garlic and herb flavor.
4 cups vegetable broth
2 Knorr Vegetable Bouillon cubes
1 heaping T of corn starch or flour
1/2 C Unsweetened Almond Milk
In large saucepan, put in veg broth, bouillon cubes, celery, 1/4 white onion.
Put on high heat until boiling then lower to simmer. Add potatoes, and just a pinch of the green onions. Return to boil then simmer After about 12 min, when potatoes are tender, add the pasta, peas, and mushrooms, following directions for cooking time on the pasta box, but usually about ten minutes, then remove from heat. Combine the corn starch or flour with the cold almond milk and whisk until dissolved. Put into the hot soup and stir constantly over low heat until thickened. Serve sprinkled with the diced green onions, and crackers if desired. Makes 6 servings approx 295 calories ea.
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