6 cups Water
5 Carrots, cut into 2" pieces
2 Onions, peeled and each cut into 8 wedges
8 Springs of Flat-leaf Parsley
1½ tsp Salt
½ tsp Black Pepper
1½ cups Egg Noodles, Spirals
In a large pot, bring and water to a boil over high heat.
Add in carrots, onions, parsley sprigs, bay leaves, salt, and black pepper.
Reduce heat to low, cover, and let simmer 1 hour or until the carrots are tender.
Remove and discard the bay leaves and parsley sprigs from the soup.
Add noodles to the soup and bring to a boil.
Reduce heat to medium and cook for about 5 minutes, or until the noodles are tender.
Serve.
Sugar: 12g
:
Calcium: 117mg
Calories: 275kcal
Carbohydrates: 56g
Cholesterol: 35mg
Fat: 3g
Fiber: 8g
Iron: 2mg
Potassium: 716mg
Protein: 8g
Saturated Fat: 1g
Sodium: 1898mg
Vitamin A: 25839IU
Vitamin C: 22mg
