| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | tb | Vegetable base; BTB* |
| 56 | oz | Canned tomatoes; peeled and chopped |
| 2 | c | Water |
| 15 | oz | Cooked kidney beans |
| 1 | Onion; diced | |
| 16 | oz | Frozen mixed vegetables |
| 1 | ts | Garlic powder |
| 1 | ts | Dried basil |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Combine the above in a soup pot. Bring to a boil. Cover and simmer for about 10 to 15 minutes. Makes 3 quarts, 8 to 12 servings. Var: Bring to a boil and add 1 cup uncooked small pasta tubes. Bring to a second boil, cover and simmer on low for about 15 minutes. *Product label recipe: kitpatH oct 1997. PANTRY: Better than Bouillon Vegetable Base Posted to MasterCook Digest V1 #321 by KitPATh <phannema@wizard.ucr.edu> on Oct 26, 1997
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