This is a versatile and heartwarming soup, particularly nice in winter. All the ingredients and their quantities can be modified to suit your tastes and the contents of your fridge. Replacing the green beans by legumes will make the soup even more nourishing.

Yields1 Serving

1 tbsp Butter

1 tbsp Olive oil

2 Leeks cleaned and chopped

1 Spanish onion, chopped

1 Green pepper, chopped

1 Celeri stalk, chopped

1 Carrot, chopped

1 Zucchini, chopped

1 Tomato, chopped

6 Green beans chopped or a can of salad beans, or any beans

6 cups Chicken (or vegetable) broth

2 cups Vegetable juice (V8)

1 cup Soup noodles (small macaroni or other)

Salt, pepper and oregano to taste

Heat butter and oil, sauté onion, then pepper, then celery and continue adding until all vegetables are in. Don't let them brown.

Add broth and juice and season to taste.

Simmer for at least 20 minutes.

Bring back to a boil and add noodles stirring so they do not stick to the bottom.

Cook until noddles are cooked (about 10 minutes).

Serve with crusty bread and cheese (we like to put cheese cubes directly in the soup bowls).

Ingredients