VEGETABLE & NOODLE SOUP (GLUTEN, DAIRY AND EGG-FREE)

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Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) image

Make and share this Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) recipe from Food.com.

Provided by bearhouse5

Categories     Lactose Free

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, crushed
1 1/2 lbs pumpkin, peeled and diced
1 red bell pepper, diced (or green)
6 cups water
1 tablespoon vegan chicken bouillon powder (or to taste)
1 cup dried red lentils
15 ounces kidney beans, drained & rinsed
15 ounces corn kernels, drained
4 ounces thin gluten-free pasta (spaghetti, broken into pieces)
2 cups Baby Spinach, roughly chopped
salt and pepper, to taste

Steps:

  • Heat oil in a large saucepan.
  • Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes.
  • Pour in water and add remaining ingredients except spinach, salt and pepper.
  • Bring to the boil, then reduce heat and simmer covered for 20 minutes.
  • Stir through baby spinach and season to taste with salt and pepper.
  • Serve.

Nutrition Facts : Calories 300.4, Fat 3.8, SaturatedFat 0.6, Sodium 228.9, Carbohydrate 55.6, Fiber 16, Sugar 5.2, Protein 16

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