Manda's Veggie and Noodle Mix-Up

Submitted by Manda

"This is a thick, hearty soup full of veggies and noodles. If you add more water, it is a soup, add less and it is kind of like a chow mein that could actually be served over rice, if desired. Created this one day when I was in the mood for soup and decided to just throw together anything I could find in my kitchen...truly a perfect example of why it pays to be an adventurous cook. I ate 3 bowls!!"

 

• Ready In: 1hr
• Ingredients: 16
• Yields: 4 quarts

ingredients

• 3⁄4 cup sliced celery
• 3⁄4 cup chopped onion
• 1 carrot, sliced
• 2 cups cabbage, thinly sliced
• 1 cup cauliflower floret
• 4 -5 cloves garlic, minced
• 2 tablespoons olive oil
• 5 cups chicken broth
• 2 cups water
• 1 cup tomato juice
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (16 ounce) bag frozen stir fry vegetables (, brocolli, onion, red pepper, carrot, mushrooms, water chestnuts)
• 1 teaspoon italian seasoning
• 1⁄4 teaspoon ground black pepper
• 1 dash garlic powder
• 8 ounces fine egg noodles, uncooked

directions

1. In 6-quart saucepan, over medium heat, cook celery, onion, carrot, cabbage, cauliflower, and garlic in oil until slightly tender (about 10 min.) Add remaining ingredients, except noodles; bring to boil.
2. Reduce heat, cover, and simmer 20 minutes.
3. Add noodles, cover, and simmer 10-15 minutes or until noodles are tender (may have to add some water, up to 1 c., to produce desired consistency).