Spring Vegetable Noodle Soup

A comforting, hearty Spring Vegetable Noodle Soup packed with tender potatoes, carrots, celery, and peas, simmered in a rich blend of chicken and beef broth. Jake & Amos Wide Egg Noodles add a satisfying, home-style texture, while parsley and simple seasonings bring fresh, vibrant flavor. Perfect for a cozy meal any day of the week!

Ingredients

• 2 cups Jake & Amos Wide Egg Noodles (SKU 444721)
• 2 tsp olive oil
• 1 large onion, chopped
• 1 rib celery, chopped
• 3 carrots, sliced
• 6 cups chicken broth
• 6 cups beef broth
• ½ Tbsp Italian seasoning
• 2 tsp garlic powder
• 4 potatoes, diced
• 1 cup frozen peas
• 1 can white Navy Beans, drained and rinsed
• ¼ cup parsley, chopped
• 2 green onions, sliced
• salt to taste
• black pepper to taste

Instructions

1. Preheat a large pot over medium heat and add 2 tbsp olive oil.
2. Add chopped onion, celery and carrots, cook for about 10 minutes or until translucent and starts to caramelize.
3. Then add chicken and beef broth, diced potatoes, beans and seasonings. Increase the heat to bring everything to boil. Then reduce the heat to low, cover with the lid, and let it simmer for about 20 minutes.
4. Next Add egg noodles and cook for another 10 minutes or until the pasta is cooked.
5. To finish, add 1 cup peas, chopped green onion and parsley. Season with salt and pepper cooking for a few more minutes.