Busters Recipes

Vegetable Noodle Soup
Serves 10-12Ingredients1 lb. Onions
5-6 Garlic cloves, crushed (1-1/2 tbsp.)
2 lbs. Carrots
2 - 28-oz cans Tomatoes, crushed
3 tbsp. Oregano, dried
Hot Sauce or Pepper, to taste
1 lb. Corn, frozen kernels
1 lb. Okra, frozen, cut
1 lb. Peas, frozen
1 lb. String Beans, frozen
1 lb. Spaghettini or Angel Hair, whole wheat
1 - 15-oz. can Red Kidney Beans
1 - 15-oz. can Small White Beans
(To enlarge the photo or the vegetable noodle soup, click on the
photo or link)Preparation
Put 1 gallon of water in a large soup pot on the stove top, and
bring to a boil.

While the water is heating peel the garlic, onions and carrots.
Crush the garlic and add to the pot. Dice the onions and add to the
pot. Slice the carrots and add to the pot.

Open the cans of crushed tomatoes and add the tomatoes to the pot.
Add the oregano, and mix well. The hot sauce or pepper can be added
at this time, if you desire.

When the contents are boiling, add the frozen vegetables and mix
well, and continue heating until the contents begins to boil again.
Mix every few minutes.

While the soup is reheating, break the uncooked pasta into 1-1/2
inch long pieces. When the soup begins to boil again, reduce the
heat to simmer and add the uncooked pasta to the pot and mix well,
and continue mixing every few minutes.

Open the cans of beans, and drain off the liquid. When the pasta is
tender, add the beans to the pot, mix well, and continue to simmer
for a few minutes, and then turn off the heat, cover, and let the
soup stand for about another 10 minutes.

Mix well before serving, and enjoy with a large tossed salad. It
makes a great meal, and any left-over soup holds it's flavor for a
few days if stored in the covered pot in the refrigerator.

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