This is so crazy, but during the ice storm of 2021, I actually made up a recipe. I really didn’t think this was possible for me because cooking is not my thing. Don’t get me wrong, I do cook. I’m a mom and grandma, after all, but it’s still not my thing. I come from a long line of amazing cooks, but the gene for cooking skipped right over me! Still, I’m here to tell you and share with you an original recipe. I’m calling it, drum roll please!!

2 Mama’s Easy Noodle-Veggie Soup. 

Here you go. Be alert, this is written in a “non-cooks” language. 

½ onion, chopped

1 pod, or whatever you call one section, of garlic, smashed and diced

Enough olive oil and butter to cover the bottom of the pan slightly.

1 bag of frozen stew vegetables. Mine had potatoes, carrots, tomatoes, etc.

1 28 oz can of diced tomatoes

1 can of corn, drained

6 cups of water

1 package of elbow macaroni 

Salt, pepper, Italian seasoning, garlic salt to taste

Package of ranch dressing mix

Four potatoes, diced 

Instructions: Sauté onions and garlic in olive oil and butter until tender. Add bag of frozen stew veggies and sauté for a few minutes. Add the can of corn. Stir for about five minutes. Season with salt, garlic salt, package of ranch dressing, and Italian seasoning. Add can of diced tomatoes, the diced real potatoes and 6 cups of water. Reduce heat and cook for 30 minutes. While that is cooking, cook as many noodles as you want in a separate pot. I used a half a package Drain and add to soup when ready to serve. DONE! It seemed like it called for cornbread, so I served mine with sweet cornbread. 

Of course, we were housebound because of the ice and snow, but I had six college-aged kids who all loved it, so I’m counting that as a WIN!