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convenience-vegetable-soup recipe

Date: Sun, 31 May 1998 13:05:56 -0700
From: "Richard M. Swanson" (sharpy@sedona.net)

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.

Convenience Vegetable Soup

3 cups tomato or V8 juice
5 cups water
32 oz. mixed frozen vegetables (corn, gr. beans, carrots, peas etc.)
10 oz. frozen chopped spinach
10 oz frozen baby lima beans
14 1/2 oz. can Italian Style chopped tomatoes
1 lb. can kidney beans, drained and rinsed
2 Tb. vegetable broth powder (no-salt preferred) (I heap the tablespoon)
1 Tb. onion flakes
1/2 tsp. dried thyme
1 1/2 tsp. dried basil
1 small cayenne, ground
1/4 tsp. garlic powder
4 oz. can mushroom pcs. (or 8 oz.) rinsed and drained
2/3 cup orzo or other small pasta (fish, alphabets)
1 Tb. each Balsamic vinegar and lite soy sauce

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.

kwvegan vegan