=&0=&=&1=& 2 quarts vegetable stock 9 ounces noodlesfresh or frozen 8 ounces frozen mixed vegetables 1 small zucchinicut chunky 1 small yellow squashcut chunky Salt and pepper to taste Basic Vegetable Stock 1 medium sweep potatopeeled 1 bunch celery 1 pound carrotsunpeeled 1 large onion 1 acorn squashpeeled 1 large applepeeled 1 medium pearpeeled 3 ounces tomato paste 1 small zucchiniunpeeled 1 small yellow squashunpeeled 1 medium turnippeeled 1 medium corn cob Sageto taste Thymeto taste Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients. Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boilreduce to simmer and cook until all vegetables are mushy. Allow to cookstrain vegetables through cheeseclothand discard “much,” retaining the broth. Makes about 2 quarts.