| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(good sized) of frozen vegetables for Soup (any mixed frozen veggie will do) |
| 4 |
c |
Water; (up to 6) |
| 1 |
ts |
Veggie broth powder |
| 1 |
cn |
Kidney beans with liquid; (I use the salt free ones) |
| 1 |
ts |
Thyme |
| 1 |
ts |
Garlic powder |
| 1 |
|
Tbs; oregano |
| 1 |
tb |
Parsley; (dried because I didn't have fresh) |
| 1/4 |
ts |
Ground sage |
| 1 |
cn |
Tomato sauce |
| 1 |
c |
Macaroni; (any pasta will do) |
INSTRUCTIONS
In a soup pot mix all the ingredients except pasta. Simmer for 1/2 hour or
more. Take off heat and add pasta. Serve when pasta is tender. Serve with
bread and a salad.
Notes: I tend to make this soup in the morning, let it sit and cool all day
and reheat at dinner time adding the pasta at the reheat stage. This allows
the flavors to blend a little more.
Posted to fatfree digest by Angelvista@aol.com on Feb 5, 1998
A Message from our Provider:
“A Man’s Man is a Godly Man!”