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Country Vegetable Soup
1 (8 oz.) pkg. egg noodles
6 tbsp. cooking oil
1 c. finely chopped onion
1 clove garlic, finely chopped
2 1/2 qts. water
1 (1 lb.) can peeled whole tomatoes, chopped (reserve liquid)
2 c. shredded cabbage
3 carrots, thinly sliced
1 1/2 tbsp. salt
1 bay leaf
1 c. cooked peas
1/3 c. chopped parsley
In kettle, heat oil and cook onion and garlic until tender. Stir in water, tomatoes, reserved liquid, cabbage, carrots, salt and bay leaf; bring to a boil, then simmer 15 minutes. Add noodles, peas and parsley; simmer 20 minutes, stirring occasionally. Makes about 3 quarts soup.
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