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Title: Convenience Vegetable Soup
Yield: 1 Servings

Ingredients

      3 c  tomato or v8 juice
      5 c  water
     32 oz mixed frozen vegetables;
           -(corn, gr. beans, carrots
     10 oz frozen chopped spinach
     10 oz frozen baby lima beans
      1 cn (14 1/2 oz.) italian style
           -chopped; tomatoes
      1 cn (1 lb.) kidney beans;
           -drained and rinsed
      2 tb vegetable broth powder;
           -(no-salt preferred) (i he
      1 tb onion flakes
    1/2 ts dried thyme
  1 1/2 ts dried basil
      1 sm cayenne; ground
    1/4 ts garlic powder
      1 cn (4 oz.) mushroom pcs. (or 8
           -oz.) ri; nsed and drained
    2/3 c  orzo or other small pasta;
           -(fish, alphabets)
      1 tb balsamic vinegar
      1 tb lite soy sauce

Instructions

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" on May
31, 1998

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