It took about 20 minutes of prep and very few ingredients for my veggie chix soup. Here is a quick run down of how I made my soup that made plenty of leftovers for the upcoming week.
1/2 lb of cooked pasta
3 cloves of garlic
3 stalks of celery
1 carton of sliced mushrooms
1 cup of frozen peas
1/2 chopped onion
2 veggie bouillon cubes
2 tablespoons olive oil
salt and pepper, cracked pepper to taste
Sautee the garlic, celery, carrots and onion in a large pan with olive oil, enough to hold 6 cups of water. Once the carrots are tender and the onion is brown (approximately 10 minutes) add the mushrooms, and peas. Cook all of the combined veggies for another 5-10 minutes.
Boiled water (5 cups) for the pasta. After approx 15 min drain and rinse the pasta and set it aside.
Take the 2 vegetable bouillon cubes and dissolve them in 2 cups of water. Add them to the sauteed vegetables.
Pour 4 more cups of water into the soup and toss in the pasta. Add salt and pepper and cracked pepper to taste. Cook for another 5 minutes. Enjoy!