Beer Noodle Vegetable Soup

• 3 1/2 cups chicken broth
• 3/4 cup beer
• 1 cup celery, sliced
• 1/4 cup onion, chopped
• 1/2 teaspoon dried basil leaves, crushed
• 1/2 teaspoon beau monde seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup broccoli, cut-up
• 1/2 cup snap peas
• 1/2 cup winter squash, chunks and peeled
• 2 ounces vermicelli

1. In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.
2. Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute.
3. Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat.
4. Simmer, partially covered about 20 minute or until vegetables are almost tender.
5. Add the noodles. Bring soup to boiling.
6. Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.

chicken broth, beer, celery, onion, basil, beau monde seasoning, salt, pepper, broccoli, peas, winter, vermicelli

Taken from www.food.com/recipe/beer-noodle-vegetable-soup-364432 (may not work)