Vermicelli Soup - cooking recipe

Ingredients

2/3 c. vermicelli or similar thin-strand pasta, broken into 1 to 2 inch pieces
3 Tbsp. vegetable oil
1/2 medium onion, chopped
2 cloves garlic, minced or pressed
8 1/2 oz. can peas and carrots
8 oz. can stewed tomatoes
4 oz. can diced green chilies
46 oz. can chicken broth
2 Tbsp. chopped fresh parsley

Preparation

Brown vermicelli in oil.
Add onion and garlic; saute until onion is tender.
Add remaining ingredients except parsley and bring to a boil.
Reduce heat, cover and simmer 10 minutes. Garnish with parsley.
Yields 6 servings.