Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Tomato or V8 juice |
| 5 cups | Water |
| 32 ounces | Mixed frozen vegetables; (corn, gr. beans, carrots, peas etc.) |
| 10 ounces | Frozen chopped spinach |
| 10 ounces | Frozen baby lima beans |
| 1 can | (14 1/2 oz.) Italian Style chopped tomatoes |
| 1 can | (1 lb.) kidney beans; drained and rinsed |
| 2 tablespoons | Vegetable broth powder; (no-salt preferred) (I heap the tablespoon) |
| 1 tablespoon | Onion flakes |
| ½ teaspoon | Dried thyme |
| 1½ teaspoon | Dried basil |
| 1 small | Cayenne; ground |
| ¼ teaspoon | Garlic powder |
| 1 can | (4 oz.) mushroom pcs. (or 8 oz.) rinsed and drained |
| ⅔ cup | Orzo or other small pasta; (fish, alphabets) |
| 1 tablespoon | Balsamic vinegar |
| 1 tablespoon | Lite soy sauce |
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@...> on May 31, 1998