Simple vegetable soup

Yield: 14 servings

Measure 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

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

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