Dinner Tonight: Vegetable Noodle Soup

In Oregon the weather still isn’t summer like yet. The laziness that hits, has arrived however and I just haven’t been in a complex recipe mood.

Soup is the ultimate lazy cook dish. I used up leftover veggies but you can include anything you’d like.

Vegetable Noodle Soup
2 tablespoons Olive Oil
1 small Onion, diced
2 Carrots, diced
3 stalks of Celery, diced
1 head of Broccoli, chopped finely
5 sliced brown Mushrooms
6 cup Chicken or Vegetable Stock
Salt & Pepper
2 Bay Leaves
2 stems Thyme
2 cups Wide Egg Noodles (or the pasta of your choice)

Heat the Olive Oil over medium high heat. Toss in the Onion, Carrot and Celery and saute for about 10 minutes. Stir in the Broccoli, Mushrooms, Bay Leaves, Thyme, Salt and Pepper and cook for an additional 5 minutes. Add the Stock and bring to a boil.

Taste for seasoning and add additional Salt or Pepper.
Reduce the heat and simmer until the vegetables are tender, about 10 more minutes.
Add the Egg Noodles, and cook for about 12 minutes, or until the noodles are tender.

Serve with a baguette or toasted cheese sandwich.