Manda's Veggie and Noodle Mix-Up

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: 1 hr
• 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).