Vegetable Soup
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Recipe submitted by Lydia Waters
With cooler weather and low temperatures still upon us, it’s a great time of year to make this simple yet hearty soup, perfect for warming you up!
Ingredients:
1 bag extra wide egg noodles
1 bag frozen mixed vegetables (I use the peas, carrots and corn)
1 large box of beef broth or 2 large cans
1 large can of tomato sauce
1 Tbsp. garlic powder
½ Tbsp. onion powder
2 tsp. salt
½ tsp. pepper
1 cup of water (optional)
Directions:
Add everything but the noodles to a slow cooker. Let it cook on low for about 2 hours. If you want more liquid in it, add the water.
Cook the egg noodles. Strain them and add them into the soup right before serving. This tastes a lot like Campbell’s Alphabet Soup. Enjoy!
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