Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 cloves | Garlic; minced |
| 1 large | Onion; chopped |
| 1 tablespoon | Canola oil |
| 3 mediums | Russett potatoes; peeled and cubed |
| 2 mediums | Carrots; cut in half lengthwise and sliced |
| 2 mediums | Celery stalks; sliced |
| 7 cups | Broth |
| 2 cups | Frozen peas |
| 1 \N | Handful egg noodles |
| 1 teaspoon | Dill |
| ¼ cup | Parsley; chopped |
| 3 teaspoons | Salt; or to taste |
| ½ teaspoon | Pepper; or to taste |
In large soup pot over med high heat, saute onion and garlic in the oil for 7 mins, or until soft.
Add potatoes, carrots and celery and mix well. Continue stirring for 2 mins.
Add broth and bring to a boil. Lower heat and simmer for 30 mins, or until the potatoes are ready to fall apart.
Add peas, noodles, dill, parsley, salt and pepper. Cook 5 more mins, until noodles are done. Correct seasoning and enjoy.
14% calories from fat
From Food by Susan Powter Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 07-25-95