2 tbsp. olive oil
1 c. broccoli
1 c. cut-up carrots
1 c. cut-up green beans
2/3 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped fresh parsley
3 or 4 cloves garlic, minced
2 bay leaves
3 qt. or 2 (46 oz.) can chicken broth
6 oz. Light 'n egg noodles

In large pan, heat oil, cook vegetables, parsley, and garlic 3 minutes or just until begins to cook. Add all vegetables, chicken broth, bay leaves. Heat to boiling, reduce heat. Simmer 20 minutes. Stir in uncooked noodles, stirring occasionally 5 minutes or until noodles are tender. Remove bay leaves before serving.