Vegetable Noodle Soup

Ingredients -

2 tablespoons Canola Oil
3/4 cup diced Onions
3 Celery Ribs, diced
4 Carrots, peeled and thinly sliced
1 Garlic clove, minced
3/4 teaspoon chopped Thyme
6 cups Chicken Broth
1 cup Water
1 Bay Leaf
2/3 cup Dry Small Shape Pasta
1/2 cup Frozen Peas, thawed
2 tablespoons snipped Chives

Preparation:

1. Heat canola oil in a large stockpot over medium heat.

2. Add diced onions, celery and carrots to stockpot.

3. Cook vegetables until soft, 8 to 10 minutes.

4. Add garlic, thyme, and bay leaf, cook additional minute.

5. Add chicken broth and water. Simmer 20 minutes.

6. Season with sea salt and fresh ground black pepper.

7. Add pasta to stockpot and simmer until tender, 5 to 8 minutes.

8. Remove stockpot from heat.

9. Stir in the chives and peas. Cover stockpot and let stand 5 minutes.

Soup Making Tip

Broccoli

If you are planning to pre-cook broccoli for use in soups, broccoli stem pieces should be boiled until crisp tender, florets should be steamed.

Soup Making Tip

Parsnips

Similar to carrots, parsnips should be cooked before being consumed. Be sure ample time is allowed for softening the parsnips. Roasting and sautéing are two ways to add extra flavor and soften parsnips prior to inclusion in soups.