Vegetable Noodle Soup

By Kmac_4

Ingredients

• 2 T cooking oil
• 2 onions, chopped
• 3 carrots, halved lengthwise and cut crosswise into 1/2 inch slices
• 1 1/2 quarts canned low sodium chicken broth
• 1 3/4 C canned diced tomatoes with their juice (15 oz)
• 1 T tomato paste
• 1/2 pound potatoes, peeled and cut into 1/2 inch dice
• 1/2 pound green beans, halved
• 1 1/4 t salt
• 3 ounces fine egg noodles (about 1 cup)
• 1/3 C chopped fresh parsley

Preparation

Step 1

In a large saucepan, heat the oil over moderately low heat. Add the onions, carrots, celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the broth, tomatoes, tomato paste, potatoes, green beans and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are almost tender, about 20 minutes.

Stir in the egg noodles. Bring the soup back to a simmer and cook until the vegetables and noodles are tender, about 5 minutes. Stir in parsley.