Convenience vegetable soup

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

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