Steve's Vegetable Soup

It's almost the end of August, and we plan to be on the road
back to CA starting September 12th. Not too much time left so
we're starting to plan meals around using up what's here. Also,
I picked up a cold over the weekend and was in the mood for some
chicken soup. So this soup recipe came to be by using up stuff
in the fridge. The mix is the way it is because that's what I

3 cans chicken broth
1 rutabaga
4 celery stalks
1/2 tomato
1/2 white onion
6 mushrooms
1/2 yam
2 jalapeno peppers
1/2 yellow pepper
2 cloves garlic
1 tsp. salt
1 tsp. pepper
1 tbsp. dried basil
2 bay leaves
1 tbsp. butter
1 tbsp. olive oil
3 ounces of linguini noodles (about 1/2 inch).

Chop the vegetables up and put in the broth with the seasonings.
Bring to a boil, then cover and let simmer, stirring occasionally
for about an hour. Then in a separate pan, boil the noodles until
al dente, 12 minutes or so. Drain the noodles and add them to the
vegetable pot and continue to simmer for another 15 minutes or so.

Enjoy. This turned out so good I had 2 bowls.