Simple vegetable soup
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Water |
| 2 | tablespoons | Beef Bouillon, Salt-Free |
| 2 | cans | (14 Oz) Tomatoes, Stewed |
| 1 | can | (16 Oz) Green Beans, French-Style |
| 1 | pack | (10 Oz) Frozen Mixed Vegetables |
| 1 | pack | (10 Oz) Frozen Whole Kernel Corn |
| 1 | cup | Onions -- chopped |
| ½ | cup | Celery -- chopped |
| ½ | cup | Green Bell Pepper -- chopped |
| ½ | cup | Red Bell Pepper -- chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White Pepper -- ground |
| ½ | cup | Orzo |
Directions
In a 5-qt Dutch oven over high heat, bring the water to a boil. Add the beef bouillon granules, stirring well. Add all the remaining ingredients EXCEPT the orzo; cook, covered, for 30 mins. Reduce the heat to a simmer, add the orzo and cook 20 mins. longer, stirring occasionally. Makes 14 cups. Note: Freeze individual portions (for up to 3 mons) for quick snacks or a fast lunch.
Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking