Minty Noodle Soup

1. 1

   In a large soup pot, combine broth, onion, celery, carrot, turnips,

2. 2

   and bay leaf.

3. 3

   Bring to a boil, cover, reduce heat to medium-low,

4. 4

   simmer until vegetables are tender, 25 to 30 minutes.

5. 5

   Season with

6. 6

   pepper.

7. 7

   With a slotted spoon, remove and discard onion and bay leaf.

8. 8

   Meanwhile, in a large saucepan filled with lightly salted water, cook

9. 9

   egg noodles until tender, 5 to 6 minutes.

10. 10

    Drain and rinse under cold water, drain again.

11. 11

    Add noodles to simmering stock and heat through, 2 to 3 minutes.

12. 12

    To serve, place 1/2 teaspoon chopped mint in each of 6 bowls.

13. 13

    Ladle

14. 14

    in stock with vegetables and noodles and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.