Garden Ring Soup
|Canned cut green beans||15 1⁄2 Ounce, drained and reserve liquid (1 Can)|
|Canned cut asparagus||15 Ounce, drained, reserve liquid (1 Can)|
|Celery chunks||1 Cup (16 tbs) (About 1 Inch Pieces)|
|Chicken broth||2 Cup (32 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Enriched durum macaroni rings||3⁄4 Cup (12 tbs)|
|Parsley||1 Teaspoon, snipped|
|Lemon||1 , sliced|
1 In a bowl, combine liquids from beans and asparagus to make 1 cup.
2 In a blender container, put the vegetables and celery with the reserved juice.
3 Blend to puree.
4 In a medium saucepan, add chicken broth and Worcestershire sauce, bring to a boil.
5 Add in macaroni and cook until tender, yet firm, for about 4 minutes.
6 Add in the pureed vegetables and heat thoroughly.
7 Serve garnished with parsley and lemon slices.