Judy's Vegetable Soup from Cans
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photo by maryanne.gibbard
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- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon olive oil
- 2 (14 1/2 ounce) cans vegetable broth or (14 1/2 ounce) cans chicken broth
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (14 1/2 ounce) can green beans (undrained)
- 1 (14 1/2 ounce) can corn (undrained)
- 1 (14 1/2 ounce) can mixed vegetables (undrained)
- 1 (14 1/2 ounce) can beans (undrained, whatever is in the pantry that day)
- 1⁄4 cup rice
- 1 -2 bay leaf
- dried basil, to taste
- dried thyme, to taste
directions
- Saute the onion and garlic in the olive oil.
- Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
- Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
- for the beans, kidney beans works very nicely, but whatever your preference is will work.
- it goes really well with some crusty bread or buttered cornbread.
Tweaks
RECIPE SUBMITTED BY
deborah03
United States
i live in texas. Cooking is one of my many passions. i'm always looking for low-fat, sugar-free and easy recipes. i love this website!! this is the best idea since chocolate. Thank you, Zaar.