Vegetable Soup

700 ml water
25ml chicken stock flavouring
Salt and pepper to taste
5ml oil
1 medium potato
1 small carrot
celery stock
onion
200 ml diced tomatoes
60 ml kidney beans or lentils
2ml oregano
2ml garlic powder
2ml paprika
60 ml any type of pasta
1. In a small sauce pan add water and chicken stock flavouring. Bring to a
boil on #8
2. Wash all veggies. Chop veggies into bite size pieces. Carrots should
be the size of a loonie and potatoes should be cubed. Keep each
veggie type separated after chopping
3. Warm oil in a pot for one minute on #5. Saute celery, carrot, onion,
and garlic until the onion starts to caramelize, about 2 minutes
4. Carefully pour boiling chicken stock mixture into the pot
5. Carefully add potato, diced tomatoes, kidney beans, and seasoning
6. Bring to a boil on #8. Once boiling reduce heat to #5. Cover and
simmer for 10 minutes
7. Add pasta and continue to simmer for 10 minutes. Soup is done when
veggies are fork tender- easily stick a fork through the largest piece of
veggie