3 Ring Adventure Soup recipe

Ingredients:
2
quarts vegetable stock <br>
9 ounces noodles, fresh or frozen <br>
8
ounces frozen mixed vegetables <br>
1 small zucchini, cut chunky
<br>
1 small yellow squash, cut chunky <br>
Salt and pepper to taste
<br>
Basic Vegetable Stock <br>
1 medium sweep potato, peeled
<br>
1 bunch celery <br>
1 pound carrots, unpeeled <br>
1 large
onion <br>
1 acorn squash, peeled <br>
1 large apple, peeled
<br>
1 medium pear, peeled <br>
3 ounces tomato paste <br>
1
small zucchini, unpeeled <br>
1 small yellow squash, unpeeled <br>
1
medium turnip, peeled <br>
1 medium corn cob <br>
Sage, to taste
<br>
Thyme, to taste

Procedures:
Bring stock to a boil. Add noodles and cook
per package directions. Two minutes before noodles are done add remaining
ingredients. <br>
Basic Vegetable Stock: Coarsely cut all vegetables.
Place in stockpot. Pour water to cover and add seasonings. Bring to boil,
reduce to simmer and cook until all vegetables are mushy. <br>
Allow to
cook, strain vegetables through cheesecloth, and discard "much," retaining
the broth. Makes about 2 quarts. <br>

Notes:
NOTE: The idea for this
recipe is once it is made, it can be stored in your refrigerator and added
into other recipes, instead of water. That is why there is no salt added.
You might be adding it to a pre-made mix that already has salt.