Beer Noodle Vegetable Soup

 

Ingredients

Preparation

3 1/2 cups chicken or beef broth
3/4 cub beer
1 cup sliced celery, cut 1/4-inch thick
1/4 cup chopped onion
1/2 tsp dried basil leaves, crushed
1/2 tsp beau monde seasoning
1/2 tsp salt
1/4 tsp pepper
1/2 cup cut-up broccoli
1/2 cup cauliflowerets
1/2 cup fresh or frozen, thawed peas, snap peas, or pea pods, strings removed
1/2 cup winter squash chunks, peeled
2 oz. vermicelli or fine egg noodles

 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 minutes.

3.  Add broccoli, cauliflower, peas, and squash.  Bring mixture to a boil again. Reduce heat.

4.  Simmer, partially covered about 20 minutes or until vegetables are almost tender.

5.  Add the noodles.  Brings soup to boiling.

6.  Reduce heat to simmering again.  Cook until noodles are tender.  Taste for seasoning. Serve.

 

 

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