| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Sami |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Tomato or V8 juice |
| 5 |
c |
Water |
| 32 |
oz |
Mixed frozen vegetables; (corn, gr. beans, carrots, peas etc.) |
| 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 heap the tablespoon) |
| 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.) rinsed 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" <sharpy@sedona.net> on May
31, 1998
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