3 Ring Adventure Soup

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.

Yield: about 2 quarts

Ingredients

Soup

• 2 quarts vegetable stock
• 9 ounces noodles, fresh or frozen
• 8 ounces frozen mixed vegetables
• 1 small zucchini, cut chunky
• 1 small yellow squash, cut chunky
• Salt and pepper to taste

Basic Vegetable Stock

• 1 medium sweet potato, peeled
• 1 bunch celery
• 1 pound carrots, unpeeled
• 1 large onion
• 1 acorn squash, peeled
• 1 large apple, peeled
• 1 medium pear, peeled
• 3 ounces tomato paste
• 1 small zucchini, unpeeled
• 1 small yellow squash, unpeeled
• 1 medium turnip, peeled
• 1 medium corn cob
• Sage, to taste
• Thyme, to taste

Instructions

Soup

1. Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.

Basic Vegetable stock

1. 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.
2. Allow to cook, strain vegetables through cheesecloth, and discard "mush," retaining the broth.

Attribution

Posted by LladyRusty at Recipe Goldmine 6/12/01 1:44:17 pm.

Source: Chef Karen Hinrichs, Ringling Bros. & Barnum and Bailey Circus - 13News Lunchbreak Tuesday, March 6, 2001