A hearty soup, which is great for winter weekend meals and it always tastes better the day after it's made.
Ingredients
- 1 cup lentils
- 45 g chicken noodle instant soup
- 3 bacon rashers
- 2 beef stock cubes
- 1 tsp Bega Vegemite
- 1 onion large
- 1 capsicum
- 1 potato
- 3 celery sticks
- 440 g canned crushed tomatoes
- 1 cup pumpkin diced
- 1 zucchini medium
- 1 tbs Italian mixed herbs
- 1 cup flat egg noodles
- 1 L water
- 1 pinch salt and pepper *to taste
Method
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Step 1Peel and dice vegetables.
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Step 2In a large pot, saute bacon, onion, celery and capsicum.
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Step 3Add all other ingredients except noodles and bring to the boil.
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Step 4Simmer until lentils and vegetables are soft.
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Step 5Add noodles and simmer for another 10 minutes.
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Step 6Add more water if soup is too thick.
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Step 7Add salt and black pepper as desired.
Recipe Notes
I use whatever vegetables are on hand. Omit some, double up on others, or add different ones such as cauliflower, broccoli or French beans.
If you like the sound of this recipe, you might also like this 9 Veg Minestrone.
Recipe Reviews (23)
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