Manda's Veggie and Noodle Mix-Up |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a thick, hearty soup full of veggies and noodles. If you add more water, it is a soup, add less and it is kind of like a chow mein that could actually be served over rice, if desired. Created this one day when I was in the mood for soup and decided to just throw together anything I could find in my kitchen...truly a perfect example of why it pays to be an adventurous cook. I ate 3 bowls!! Ingredients:
3/4 cup sliced celery |
3/4 cup chopped onion |
1 carrot, sliced |
2 cups cabbage, thinly sliced |
1 cup cauliflower floret |
4 -5 cloves garlic, minced |
2 tablespoons olive oil |
5 cups chicken broth |
2 cups water |
1 cup tomato juice |
1 (28 ounce) can diced tomatoes, undrained |
1 (16 ounce) bag frozen stir fry vegetables (, brocolli, onion, red pepper, carrot, mushrooms, water chestnuts) |
1 teaspoon italian seasoning |
1/4 teaspoon ground black pepper |
1 dash garlic powder |
8 ounces fine egg noodles, uncooked |
Directions:
1. In 6-quart saucepan, over medium heat, cook celery, onion, carrot, cabbage, cauliflower, and garlic in oil until slightly tender (about 10 min.) Add remaining ingredients, except noodles; bring to boil.
2. Reduce heat, cover, and simmer 20 minutes.
3. Add noodles, cover, and simmer 10-15 minutes or until noodles are tender (may have to add some water, up to 1 c., to produce desired consistency).
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