Heartiest Minestrone Vegetable and Noodle Soup Recipe
A most hearty soup, the protein-rich split peas and kidney beans give it a rich texture and boosts its nutritional value.

Heartiest Minestrone Vegetable and Noodle Soup Recipe

Soul Food Soup Recipe

It is no wonder that there is a whole series of books published and titled “Chicken Soup for the Soul.” There is something divine that rests in every bowl of homemade soup that thaws the coldest of hearts. It symbolizes healing, warmth and nourishment.
 

Though there are thousands of soup recipes available to suit every taste, occasion and style, Minestrone Vegetable and Noodle Soup was chosen for its taste, health benefits, satisfaction level and versatility. This soul food is an excellent choice and food staple for any vegetarian or vegan. It is nourishing, healthy and rich in grains, vitamins, nutrients and protein. This extremely versatile dish can be served to suit almost every occasion. It is fairly easy to prepare, especially if you have a food processor to help with the chopping, and it basically cooks without needing to be monitored often. It is especially palatable, very satisfying and can really be eaten as a meal onto itself or served in a sourdough bread bowl or with a crusty French bread.
 

A most hearty soup, the protein-rich split peas and kidney beans give it a rich texture and boosts its nutritional value. The generous tomato sauce flavoring, along with a touch of white wine and cumin, results in a soup that is bursting with flavor in every spoonful. It is sure to mollify the hungriest of stomachs and have all tasters begging for more.

Heartiest Minestrone Vegetable and Noodle Soup Recipe

Prep time:
Cook time:

Ingredients

Approximately 8 cups of water
2 large carrots, diced
1 large onion, diced
1 bag of celery, diced
½ red pepper, diced
½ cup of miniature raw noodles
½ cup of split peas
¼ cup of kidney beans
3 tablespoons of tomato sauce
2 teaspoons salt
¼ teaspoon pepper
1 teaspoon garlic granules
1½ teaspoons sugar
3 tablespoons or 1 package onion or vegetable soup mix
¼ cup of white wine
1/8 teaspoon cumin

Directions

Add split peas and kidney beans to a pot with eight cups of water. Bring it to a boil and let the beans cook on low for about an hour. Then dice the vegetables and add them to the soup, along with the seasoning, wine and tomato sauce. Leave the noodles out; they will be added later. Bring the soup to a boil once again. Once it boils, set it to a low heat. Allow it to cook on low for at least another four hours. Be sure to check on it every now and then to ensure that the water isn’t cooking out. If it is, lower the heat a little more. Add the noodles to the soup while it’s cooking, about 10 minutes prior to turning the soup off. (Variation: Instead of adding in the noodles, leave them out and ladle the soup into jumbo pasta shells.)
 

Serve, and enjoy the satisfying results. Bon appetite!