Garden Vegetable Soup

Try this great, zesty Garden Vegetable soup - great for any time of year! Serves 6. Ingredients: 6 cups of water. 1 table spoon of Olive Oil. 2 large Onions, peeled and chopped into chunks. 1 stalk of Celery chopped into large pieces. 2 medium Carrots, peeled and diced. 2 cloves of Garlic, peeled and finely chopped. 2 medium Potatoes, peeled and diced. 1 cup of fresh or frozen green Beans. 1 can of Kidney Beans, well rinsed. 4 Roma Tomatoes diced. 1 tablespoon of Basil chopped finely. Pepper and Salt to taste. 125 gm of uncooked Pasta Noodles. Cooking time on the stove: 10 minutes. Thermal cooking time: A minimum of 2 hours. Method: 1. Bring the water to the boil in the pot on medium heat. 2. Heat the Olive Oil in a frying pan on medium heat. 3. Stir fry the Onions and Celery for a minute then add the other vegetables one at a time. 4. Sprinkle with Basil, Pepper and Salt and stir fry well for about 3 minutes. 5. Stir the cooked vegetables into the pot and bring the water back to the boil. 6. Turn off the heat and transfer the pot into the Thermal Cooker for a minimum of 2 hours. 7. When the meal is ready to eat cook the Pasta separately and stir it into the soup on serving.