Once the soup is made, it can be stored in your refrigerator and used a base in other recipes instead of water.
For 2 people
For the basic vegetable stock: cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy. Allow cooking, strain vegetables through cheesecloth retaining the broth. Bring the stock to a boil; add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.
Ready in 1 hour