VEGETABLE NOODLE SOUP
2 tbs. oil
2 onions, chopped
3 carrots, halved lengthwise and cut into one-half inch slices
2 ribs celery, cut in one-half inch slices
1 1/2 quarts canned low-sodium chicken broth
1 3/4 cups canned diced tomatoes in juice (one 15 oz. can)
1 tbs. tomato paste
1/2 lb. of potatoes, peeled and diced
1/2 lb. green beans, cut in pcs.
1 1/4 tsp. salt
1 cup of fine egg noodles
1/3 cup chopped fresh parsley
Heat oil in large pan. Add onions, carrots, and celery, and cook until vegetables start to soften. Stir in broth, tomatoes, tomato paste, potatoes, beans, and salt. Simmer partially covered until vegetables are tender, about 20 to 30 minutes. Stir in noodles and simmer until noodles are done. Add parsley.
You could also add some corn, peas, or some of the frozen mixed vegetables.