Convenience Vegetable Soup Recipe

Submitted by administrator, 1340 days 8 hours ago.

yield : 1 Servings

ingridients :

3	c	Tomato or V8 juice
5	c	Water
32	oz	Mixed frozen vegetables; (corn, gr. beans, carrots, peas etc.)
10	oz	Frozen chopped spinach
10	oz	Frozen baby lima beans
1	cn	(14 1/2 oz.) Italian Style chopped tomatoes
1	cn	(1 lb.) kidney beans; drained and rinsed
2	tb	Vegetable broth powder; (no-salt preferred) (I heap the tablespoon)
1	tb	Onion flakes
1/2	ts	Dried thyme
1 1/2	ts	Dried basil
1	sm	Cayenne; ground
1/4	ts	Garlic powder
1	cn	(4 oz.) mushroom pcs. (or 8 oz.) rinsed and drained
2/3	c	Orzo or other small pasta; (fish, alphabets)
1	tb	Balsamic vinegar
1	tb	Lite soy sauce

directions :

One of my favorite meals is a thick vegetable soup with some whole grain bread and some FF cheese - so here's a great thick vegetable soup that is easy to do. It's adapted from Lean Luscious and Meatless by Bobby Hinman.

In a large (at least 6 quart) soup pot, combine all ingredients EXCEPT PASTA and VINEGAR and SOY SAUCE. Bring to a boil over medium heat, stirring occasionally. Use a spoon to break up large clumps of frozen vegetables (ignore the spinach - it will separate by the time the soup is cooked). Cover, reduce heat to medium-low and simmer 15 minutes. Add pasta, cover and cook 15 minutes more stirring, every 5 minutes (the pasta tends to stick on the bottom - I find a wide spatula does a nice job).

Add 1 Tablespoon Balsamic vinegar and 1 Tablespoon Lite Soy Sauce and the soup is read to serve or freeze. Posted to fatfree digest by "Richard M. Swanson" <sharpy[at]sedona.net> on May 31, 1998