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Jill's Vegetable Noodle Soup |  Vegetable/Fruit Day

Makes 2 servings - uses 14 oz of your daily vegetable allowance

  • ½ Vidalia onion, chopped
  • 8 oz carrots, chopped
  • 8 oz mushrooms, chopped
  • 8 oz diced tomatoes (canned, no sugar)
  • ½ package kelp noodles
    • Jill used Sea Tangle brand
  • salt, to taste
  • crushed pepper, to taste
  • 1 vegetable bullion
  • 4 cups water
  • in large stock pot, sauté onion
  • add carrots, mushrooms and tomatoes to sauté
  • when veggies are sautéed, add water and bullion cube
  • bring to a boil
  • add kelp noodles, salt and pepper
  • cover and simmer for 30 mins
  • enjoy!
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