Recipe - Convenience Vegetable Soup

3 cup Tomato or V8 juice
5 cup Water
32 ounce Mixed frozen vegetables;
(corn, gr. beans, carrots,
peas etc.)
10 ounce Frozen chopped spinach
10 ounce Frozen baby lima beans
1 cn (14 One half oz.) Italian Style
chopped tomatoes
1 cn (1 lb.) kidney beans;
drained and rinsed
2 tablespoon Vegetable broth powder;
(nosalt preferred) (I heap
the tablespoon)
1 tablespoon Onion flakes
One half teaspoon Dried thyme
1 One half teaspoon Dried basil
1 small Cayenne; ground
One fourth teaspoon Garlic powder
1 cn (4 oz.) mushroom pcs. (or 8
oz.) rinsed and drained
2/3 cup Orzo or other small pasta;
(fish, alphabets)
1 tablespoon Balsamic vinegar
1 tablespoon Lite soy sauce

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 mediumlow 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" sharpy@sedona.net on May
31, 1998