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Ingredients50 m servings 305 cals
Original recipe yields 8 servings
- Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
- Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.
Per Serving: 305 calories; 6.2 g fat; 50.6 g carbohydrates; 13.3 g protein; 35 mg cholesterol; 71 mg sodium. Full nutrition
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