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Vegetable and Egg Noodle Soup Recipe

Looking for an easy Vegetable and egg noodle soup recipe? Learn how to make Vegetable and egg noodle soup using healthy ingredients.


Submitted by pamtaylor

Makes 12 servings



Vegetable and Whole Wheat egg noodle soup. It's low fat, low sodium, and high in fiber. Use any variety of vegetables. I use RoTel brand diced tomatoes and green chilies (original), if you want a little more kick, use the hot version.

Recipe Ingredients for Vegetable and egg noodle soup

32 oz V8 juice (Low Sodium)
10 oz diced tomatoes and green chilies (drained)
15 oz organic black beans (drained)
1 pint organic chicken broth
1 cup cabbage (shredded)
1 cup carrots (shredded)
6 oz whole wheat egg noodles (uncooked)
3 cups peppers (yellow, orange, red)
1 medium onion (chopped)
1 garlic cloves (chopped)

Recipe Directions for Vegetable and egg noodle soup

  1. Saute peppers, onion, garlic using Pam spray.(Add a little chicken broth if needed)

  2. Add this and all other ingredients to a stock pot. Bring to boil, turn down heat and simmer until desired tenderness.

Categories

Soup

Nutrition Facts
Serving Size 222.9g
Amount Per Serving
Calories
229
Calories from Fat
14
% Daily Value*
Total Fat
1.6g
2%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
194mg
8%
Potassium
1067mg
30%
Total Carbohydrates
43.4g
14%
Dietary Fiber
10.5g
42%
Sugars
5.3g
Protein
13.2g
Vitamin A 49% Vitamin C 55%
Calcium 11% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Low in cholesterol
  • High in dietary fiber
  • High in iron
  • High in manganese
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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