SPICY ISLAND NOODLE SOUP

(serves 3 - 4)
2 quarts soup stock (chicken or veggie)
1 medium onion, chopped
2 celery stalks, chopped
1 cup zucchini, chopped
1/2 cup carrot, chopped
1 large handful broken spaghetti noodles
1 - 2 Tablespoons PFSC Caribbean Spice Blend

In soup pot, sauté vegetables with 1/2 cup broth until tender. Add remaining broth, bring to a boil and add noodles. Boil for a few minutes, then add Caribbean Spice Blend. Simmer until noodles are done.
[ PRINT ]