Potato and Vegetable Soup

This recipe was sent to us from Wendy C a current earth box customer and we are so happy to share it! Everyone knows how much I love soup and I can't wait to make this one. Thanks again Wendy!!

I've been making this one for over 8 yrs...kids love it AND they love helping to cut and chop veggies..cheap, REALLY quick with helpers, no fancy ingredients ;-)

Potato and Vegetable Soup
Could be vegan and allergy free

*I chop all veggies kid sized ;-)

4 cloves garlic minced
1 large onion chopped
1 tbsp olive oil or ?
3 med potatoes, cubed, peeled optional
2-4 med carrots, diced or sliced
2-4 med celery stalks, diced or sliced
7 -9 cups veggie or chicken broth, homemade or storebought (Imagine and Pacific brand seem allergy free)
2 c frozen peas
handful egg noodles (I use rice noodles)
1 tbsp fresh dill or 1 tsp dried (I use 1 tbsp dried-love dill!)
3 tsp salt, or to taste (depends on broth-start with 1)
1/2 tsp pepper, or to taste (I omit this)

In a large soup pot over med-high heat, saute onion and garic in oil til soft (7ish min)

Add potatoes, carrots, and celery, and mix well. Stir for a couple more minutes.

Add broth and bring to boil. Lower heat and simmer for 20-30 min or until potatoes are ready to fall apart-depends on size of pieces.

Add peas, noodles, dill, parsley, salt and pepper. Cook 5 more minutes til noodles are done. Correct seasoning if need be.