Name: Vegetable Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 2 tablespoons butter; 2 cups onions, chopped; 1 cup celery, thinly sliced; 2 cloves garlic, minced; 2 teaspoons Italian seasoning; Salt and Pepper to taste; 3 – 14 1/2 ounces cans reduced-sodium chicken broth; 1- 28 ounce can diced tomatoes; 2-3 tablespoons tomato paste; 3/4 cup small ring noodles; 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (chopped in small pieces)

Vegetable Soup

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simple Vegetable Soup, just like your grandma’s

Author: Prairie Californian
Prep Time: 15
Cook Time: 75
Total Time: 1 hour 30 minutes

Ingredients

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2 tablespoons butter
2 cups onions, chopped
1 cup celery, thinly sliced
2 cloves garlic, minced
2 teaspoons Italian seasoning
Salt and Pepper to taste
3 – 14 1/2 ounces cans reduced-sodium chicken broth
1– 28 ounce can diced tomatoes
2–3 tablespoons tomato paste
3/4 cup small ring noodles
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (chopped in small pieces)

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Instructions

Melt butter in a large stockpot or dutch oven over medium heat. Add onions, celery, garlic, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent.
Add chicken broth, tomatoes and their juice, tomato paste, and 3 cups water. Bring mixture to a boil. Reduce heat to a simmer. Cook uncovered for 20 minutes.
Add vegetables to pot and small ring noodles. Cook uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired.
Enjoy! Let cool before storing or freezing.

Find it online: https://prairiecalifornian.com/vegetable-soup/