Peas and Carrot Soup
8 (1 cup) servings
- 1 cup sliced carrots
- 1/2 cup chopped onion
- 2 (32 oz.) containers chicken broth (8 cups)
- 6 sprigs fresh thyme
- 1 1/2 cups truRoots® Organic Green Pea Fusilli Pasta
- BRING carrots, onion and broth to a boil in 5 quart pan.
- REDUCE to a simmer. Stir in thyme and pasta. Cook until pasta is tender. Remove thyme; discard. Season to taste.