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With a mild-tasting tomato-based broth and lots of colorful vegetables, this savory soup is always a real crowd-pleaser.—Linda Yutzy, Middlefield, Ohio
Nutritional Facts 1 serving (1 cup) equals 154 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 445 mg sodium, 16 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Beefy Vegetable Soup in Taste of Home October/November 1999, p54
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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