Author: Susan Voisin from fatfreevegan.com ~ The secret of the soup is that it can be made so quickly and easily. You don’t really need to cook! Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They’re usually flash-frozen at the farm, resulting in more nutrients being preserved; vegetables that are allowed to age before cooking lose some of their nutritional value.
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Ingredients
- 6 cups water
- 6 tablespoons McKay’s Chicken Seasoning
- 1 16 oz can diced tomatoes (I like the ones with basil and garlic)
- 1 16 oz can great northern or cannelini beans, rinsed and drained.
- 1 16 oz can kidney beans, rinsed and drained
- 2 1 lb bags of frozen mixed vegetables
- 4 cloves minced or sliced garlic
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Shake or two of hot pepper sauce
- salt to taste
Optional add-ins:
- 1/2 cup small pasta OR
- 2 cups diced potatoes OR cooked rice
Ingredients
Optional add-ins:
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Instructions
- Put 6 cups of water and the garlic in a large soup pot and bring to a boil. Cook while collecting all the remaining ingredients.
- Add rest of the ingredients and cook until pasta is done, about 10-15 minutes. Taste and adjust seasonings before serving.
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