Veggie Soup

3  tablespoons		butter, divided
2  cups		raw carrots, peeled, sliced
1  cup		Russet raw potato, peeled diced
1/2  cup		onion, chopped
1  cup		celery, diced
1/2		fideo pasta, sauted before adding to soup
8  ounces		Herdez red salsa
2  tablespoons		Orrington Farms chicken broth base
1  cup		frozen peas
8  cups		Tap Water

Tip: Click on the ingredient links to learn the nutritional information for all the Veggie Soup ingredients. The serving size for any ingredient in Veggie Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Using one Tbs of the butter, saute the fideo noodles til golden brown. Remove from flame and set aside.

Using remaining 2 Tbs of butter, lightly saute the vegetables except the peas. Add the Herdez salsa, the water and the chicken base and bring to a roiling boil. Reduce heat to medium heat and cook til carrots are firm, but tender. Turn off the heat and add the frozen peas.