Veggie Soup

Veggie soup is a great comfort and immune booster in the winter months.  I make a huge amount in an 8 quart pot and then freeze some in glass containers.  If you have a smaller pot, then take this recipe and cut the amount per ingredient in half.  The vegetables selected is all up to taste, I like to have a wide variety to make a nice dance of flavor in the soup and also to get as many vitamins as possible.  This is also great to freeze in glass tupperware and defrost to eat later.

Ingredients

  • Vegetables = Carrots, Celery, Parsnips, Leeks, Onion
  • Noodles = 16oz Extra Wide Egg Noodles
  • Broth = Two containers of 48oz vegetable broth
  • Spices = 1 Bay Leaf, 1 TBSP Dill, 1 TBSP Parsley

Directions

  1. Cook the noodles per the directions on the bag.
  2. Chop up and soften the vegetables.  I saute the leeks and onions in a little olive oil in a pan.  The harder veggies (carrots, celery, parsnips) I steam to soften them to quicken the process.
  3. Combine all ingredients and simmer the soup for around 20 minutes.  Vegetables, Noodles, Broth and Spices.  Just remember to remove the bay leaf before serving.
  4. Serve and Enjoy!