Pasta soup

Here in the Pacific Northwest summer doesn't begin until July. The cooler temperatures and overcast skies can best be described as June gloom. I can't wait for warmer days with sunshine, swimming, county fairs and backyard barbeques. Until summer officially arrives, homemade soup remains a favorite comfort food in the Worden household. This hearty soup is easy to make and loaded with nutritious vitamins.

                                                      The Ingredients
                
                1 cup of noodles                                             1/2 16 oz bag of frozen peas   
                3/4 cup of chopped carrots                              1 TBSP of minced onion
                2 TBSP of Parmesan cheese                          3 1/2 TBSP of chicken base powder
                1/2 tsp of oregeno                                           dash of basil
                1/4 a cup of lentils                                          1/4 tsp of garlic
               1 32 ounce package of chicken broth              3 1/4 cup of water

I stick with the all natural, gluten and MSG free chicken broth. You can find them at your local Dollar Tree.

Simply combine all of the ingredients and bring the mix to a boil. Allow the soup to simmer for 40 minutes or until the noodles and veggies are tender.