Can of stewed tomatoes, Can of chicken broth (If you’re going to make a huge pot so you can freeze some use 2 cans.
Chop up one small stalk of celery (I only use the leaves in the middle – chopped).
1 bag of fresh carrots – chopped
a quarter of a turnip “
1 parsnip – chopped
3 cloves of garlic
Garlic, accent, salt, pepper, one bay leaf, oregano, to taste (use celery salt if you don’t have it season salt does nicely).
Bring to a boil and then let simmer for four or five hours stirring occasionally. Then once the carrots are soft put in the tiny dot noodles adding as much salt as you would if you were cooking them separate, and a tablespoon of olive oil, bring to a boil and then simmer for another half hour – all done.
this is my grandma Nelly’s recipe