Vegetable noodle soup

There are so many good things about soup, beyond warming and filling you on a chilly day. First, it's easy. Really easy. Ok, creamed soup is a bit harder, but for regular ol' broth soup, you don't need to measure each ingredient exactly or add them in a specific order. Just throw everything in a pot, turn on the stove (or slow cooker) and go read a book. Related to this, soup can be completely custom based on the ingredients you like. If you don't like peas, don't add peas! If you like lima beans . . . well, you go for it. Also, soup is one of the least expensive meals you can make; it's filling, makes many servings, freezes well and doesn't require all fresh ingredients. Last, if you happen to have leftover lentils, this is a great way to use them.

Vegetable noodle soup

sodium-free chicken bouillon (use directions on package to determine water-bouillon ratio)
dry lentils
pinto beans
frozen vegetables (I used a few bags of mixed veggies that included peas, carrots, corn, onion, potato and celery)
whole wheat shell pasta, cooked
black pepper
sea salt
other spices/herbs to taste, such as bay leaves, marjoram and turmeric

Bring a large pot of water to a boil, stirring in bouillon, bay leaves (remove before serving), salt, pepper and other spices. Add other ingredients and reduce heat. Simmer for 30-40 minutes or until ingredients are soft. While soup is cooking, make pasta according to instructions on the package. Drain and set aside. Add pasta to soup and heat for another couple of minutes. Serve with fresh bread or crackers.

(Recipe by H. Farrell)