Convenience Vegetable Soup

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Convenience Vegetable Soup Ingredients

3 c Tomato or V8 juice	1/2 ts Dried thyme
5 c Water	1 1/2 ts Dried basil
32 oz Mixed frozen vegetables;	1 sm Cayenne; ground
10 oz Frozen chopped spinach	1/4 ts Garlic powder
10 oz Frozen baby lima beans	1 cn (4 oz.) mushroom pcs. (or 8
1 cn (14 1/2 oz.) Italian Style	2/3 c Orzo or other small pasta;
1 cn (1 lb.) kidney beans;	1 tb Balsamic vinegar
2 tb Vegetable broth powder;	1 tb Lite soy sauce
1 tb Onion flakes

Instructions for Convenience Vegetable Soup

One of my favorite meals is a thick vegetable soup with some whole grain bread and some FF cheese - so heres a great thick vegetable soup that is easy to do. Its 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" on May 31, 1998

Main Ingredient: SoupCuisine: Uncategorized