“Thishearty vegetable soup is a filling ocmplement to a sandwich or slad supper. Use whatever vegetabels you have in the refrigerator bin. Or you can adapt this soup to in-season produce specials. Deliciossso!!!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 12 cups chicken broth
  • 34 cup beer
  • 1 cup celery, sliced
  • 14 cup onion, chopped
  • 12 teaspoon dried basil leaves, crushed
  • 12 teaspoon beau monde seasoning
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 12 cup broccoli, cut-up
  • 12 cup snap peas
  • 12 cup winter squash, chunks and peeled
  • 2 ounces vermicelli

Directions

  1. In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.
  2. Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute.
  3. Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat.
  4. Simmer, partially covered about 20 minute or until vegetables are almost tender.
  5. Add the noodles. Bring soup to boiling.
  6. Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.

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