I have never made soup from scratch before so what better reason to give it a shot then this opportunity right here! I had a lot of fun experimenting in the kitchen and even taught myself a thing or two, thanks to trial and error.
Below is my Garden Vegetable Noodle Soup recipe:
Ingredients
1 Carton of Campbell's No Salt Added Ready To Use Vegetable Broth
1 Tablespoon Vegetable Oil
1 1/2 Tablespoon Salt
1 Teaspoon Minced Garlic
1/2 Onion
2 Carrots
1 Tomato
5 Mini Potatoes (I used Mixed Little Gems)
1/2 Cup Frozen Edemame
1 Cup Whole Grain Instant Brown Rice
1/4 Cup Gluten Free Pasta (I used Brown Rice Fettuccine)
Desired Seasonings
Directions
Prep your desired pasta per the instructions on the box
- Bring 1 Cup of Water to a boil
- Add Rice and stir in 1 Tablespoon of Butter
- Turn off heat and place lid on pot
While the Rice is doing it's thing....
- Prep those Vegetables! Cut Onion, Carrots, Tomato, and Mini Potatoes into bite size pieces. Think small enough to get a variety in one spoonful.
- Add the Vegetable Oil, Minced Garlic and bite size Vegetables, as well as, the Edamame to a large pot and let sweat.
- Cook pasta until al dente (it will finish in the soup)
- Pour in 1 Carton of Campbell's No Salt Added Ready To Use Vegetable Broth
- Add both the cooked Rice and Pasta
- Stir gently
- Add 1 Teaspoon of desired seasonings (ie: Salt and Pepper)
Garden Vegetable Noodle Soup |
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I would make a vegetable noodle soup
ReplyDeletethanks
A soup of some type.
ReplyDelete"Use It Up" soup - soup made with whatever is in my fridge and freezer that needs to be used up.
ReplyDeleteI would use it during cooking rice.
ReplyDeleteI would use it to make soup or chowder.
ReplyDeleteFlorence C
I would make soup with it.
ReplyDeleteI'd try a wonton soup
ReplyDeletejan
I would make my daughters home-made veggie pasta soup recipe with it
ReplyDeleteI would try your veggie noodle soup recipe.
ReplyDeleteI'd make lentil soup
ReplyDelete