Name: Potato and Vegetable Soup

Ingredients:

• 1 tablespoon olive oil
• 3 small potatoes, sliced
• 1 carrot, peeled and diced
• 1 medium onion, diced
• sliced mushrooms
• 3 cups chicken broth
• 1 cup dried wide egg noodles
• 1 tablespoon basil
• 8 oz frozen lima beans or 1 can red kidney beans
• 2 large eggs, beaten in a bowl

Instructions:

• Heat the oil in a large pot over medium heat.
• Place potatoes in pot, cover and cook about 7 minutes
• Add the carrot, onion and mushrooms, and sauté until the vegetables soften, about 3 minutes.
• Add the chicken broth and bring to a boil.
• Add the noodles and cook for 10 minutes.
• Stir in the beans, bring back to boil
• Add basil.
• While slowly stirring the soup in a circular motion, slowly drizzle the eggs into the soup.
• Cook just until the eggs form streaks throughout the soup.
• Serve and enjoy.

Comments: 1/10/2013 - first attempt
1/27/2022 - I used this as a basis and modified it. The fresh ingredients were 1 Russet potato diced in ~1/4 in cubes, 2 small carrots likewise, and one small onion. I omitted the mushrooms, egg noodles, beans, and eggs. I made it into soup with 2 cups of bouillon and a can of Progresso Chicken Barley Soup. The seasoning was a tablespoon of basil and a teaspoon each of oregano and black pepper. We had four bowls and finished it in one meal with salad and bread slices.
11/2/2022 - Again, I used this as a basis and modified it. I increased the amounts to make it last two days and substituted diced tomatoes for the beans. The amounts used were: 3 red potatoes, 3 medium carrots, frozen bell pepper strips, a large onion, 3 cups of vegetable broth and 2 of chicken bouillon, 2 cups of egg noodles, and 3 eggs. I also included half of a turkey sausage.

Source: Based on other soup and frittata recipes

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