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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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365 Ways to Cook Vegetarian, Kitty Morse Ingredients:
4 (14 1/2 ounce) cans vegetable stock |
1 medium onion (quartered ) |
2 celery ribs (chopped ) |
1 large carrot (peeled and sliced ) |
2 turnips (peeled and quartered ) |
1 bay leaf |
1/2 teaspoon pepper |
4 ounces wide egg noodles |
1 tablespoon finely chopped fresh mint leaves |
Directions:
1. In a large soup pot, combine broth, onion, celery, carrot, turnips,
2. and bay leaf.
3. Bring to a boil, cover, reduce heat to medium-low,
4. simmer until vegetables are tender, 25 to 30 minutes.
5. Season with
6. pepper. With a slotted spoon, remove and discard onion and bay leaf.
7. Meanwhile, in a large saucepan filled with lightly salted water, cook
8. egg noodles until tender, 5 to 6 minutes.
9. Drain and rinse under cold water, drain again. Add noodles to simmering stock and heat through, 2 to 3 minutes.
10. To serve, place 1/2 teaspoon chopped mint in each of 6 bowls. Ladle
11. in stock with vegetables and noodles and serve.
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