Friday, August 20, 2010


2 1/2 quarts water
2 envelopes dry onion soup mix
2 cups sliced celery
1 cup sliced carrots
2 medium tomatoes, diced
1 large potato, scrubbed and diced
1/4 cup chopped parsley
4 oz medium egg noodles

In a large saucepan or a Dutch oven bring the water to a boil; stir in the dry onion soup mix, stirring well until blended. Add the celery, carrots, tomato, potato, and parsley. Reduce heat to low and simmer, stirring occasionally, 15 minutes or until the vegetables are crisp tender. Return the soup to a boil and add the noodles. Cook, stirring occasionally, for another 7 or 8 minutes until the noodles are fork tender.

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