Vegetable Noodle Soup
|Boiling water||6 Cup (96 tbs)|
|Chicken bouillon cubes||4|
|Diced squash/Turnip||3⁄4 Cup (12 tbs)|
|Diced carrots||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onions||6 Tablespoon|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Fine egg noodles||1 Cup (16 tbs) (Catelli)|
1) In a pan, mix together water, bouillon cubes, squash, carrots, celery and onions and cook, covered for 10 to 12 minutes.
2) Stir in peas and slowly mix in noodles so that the liquid keeps boiling.
3) Uncover and cook, stirring occasionally, for about 3 to 5 minutes, till the noodles are soft.
4) Adjust seasonings.
5) Ladle the soup in bowls and serve hot at once.