MMM noodle soup

I made a soup a while ago, and that got me going on soup ideas again. Commercial no sodium soup does not taste good to me. Everyone knows a good homemade soup tastes better anyway.

When I was an undergrad, I worked in a small restaurant as a cook and bartender. We made 2 soups every day, one was always French Onion. The other either came from our secret recipe book, or we made it out of what we had on hand. A soup I like to make we named "autumn broth". It was a tomato soup with pasta and beef base. Today I made a low sodium version of it.

I started with homemade tomato juice. (1 can no salt tomato paste, 4 cans of water), I mixed that thourghly, and added low sodium beef soup base. I added another 2 2cans of water and seasoned with a splash of worcestershire sauce, pepper, garlic and onion powder, I brought it to a bowl and crushed 2 nests of angelhair into it, and continued to simmer for 3 minutes. Originally I made with Acini di Pepe pasta. But this angelhair/vermicelli works fine broken up.

I just had a craving for it.

I hope you noted the tomato juice recipe. 24 ozs of tomato juice for the price of a can of tomato paste.

Eating Healthy Since Feb, 2004