Veggie soup

Here's the easy peasy veggie soup recipe Sue asked for, compliments of my sister. (one of these days, when I take a photo, it'll make it over to my kitchen blog.) :)



Country Vegetable Noodle Soup

1 cup sliced celery
1 cup chopped onion
2 cloves garlic, finely chopped
2 tablespoons vegetable oil
8 cups (2 quarts) chicken broth
1 (28 oz) can diced tomatoes, undrained
1 (16 oz) pkg frozen mixed vegetables
1 tsp Italian seasoning
1/4 tsp black pepper
1/2 (16 oz) pkg fine egg noodles, uncooked

In a 6-quart saucepan or dutch oven, over medium heat, cook celery, onion and garlic in oil until tender; add remaining ingredients except noodles. Bring to a boil. Reduce heat, cover and simmer about 10 minutes or until vegetables are tender. Add noodles. Cover and simmer 5 minutes or until noodles are tender. Enjoy!

Note: while the recipe doesn't call for salt, I added a bit for the noodles.