Judy's Vegetable Soup from Cans |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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this recipe came from . i found it a few years ago and i have been making it ever since. it is great on cold winter night or a busy work day. Enjoy. Ingredients:
1 medium onion, chopped |
1 clove garlic, chopped |
1 tablespoon olive oil |
2 (14 1/2 ounce) cans vegetable broth or 2 (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:
1. Saute the onion and garlic in the olive oil.
2. Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
3. 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.
4. for the beans, kidney beans works very nicely, but whatever your preference is will work.
5. it goes really well with some crusty bread or buttered cornbread.
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