Yield: 1 Servings
|3 cups||Tomato or V8 juice|
|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