Ingredients

2 tablespoons vegetable oil
2 cups chopped yellow onion
1 1/2 cups chopped celery
1 1/2 cups sliced carrots
2 teaspoons Baby Bam, recipe follows
2 teaspoons minced garlic
2 quarts low-sodium chicken broth
2 cups water
1/4 teaspoon ground black pepper
1 bay leaf
1 cup alphabet pasta

Instructions

Heat the oil in a large, heavy pot over medium-high heat.
Add the onion, celery, carrots, and Baby Bam, and cook, stirring, over medium-high heat until the vegetables
are soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock, water,
pepper, and bay leaf. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for

35 minutes. Add the alphabet pasta and stir well. Simmer until the pasta is cooked through, about 10 minutes.

Using oven mitts or pot holders, remove the pot from the heat. Ladle the soup into bowls and
serve. Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another
dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless
bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon,
and then take it from there.)
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.

Store in an airtight container for up to 3 months.
Yield: about 3/4 cup