| 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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