2-3 Tbsps. Olive Oil                       2-3 cups selected Vegetables

1 Onion, diced                                  (Carrots, Peas, Beans, Celery, etc.)

1/2 lb. sliced Mushrooms              1 cup Tomato Sauce or Crushed

4 Tsps. Beef or                                   or diced Tomatoes

Chicken Bouillon                           1/2 – 1 tsp. each Oregano or Basil

6 cups Water                                     (or to taste)

Salt and Pepper to Taste

1/2 cup Minute Rice or Pasta



  1. Use a Dutch Oven or large saucepan; heat the Olive Oil and then sauté the Onions and Mushrooms.
  2. Mix the Bouillon with 1 cup of the Water; mix well.
  3. When the Onion begin to brown or caramelize, add the
  4. Bouillon mixture and the remaining Water.
  5. Bring to a boil.
  6. Cube the remaining vegetables and add to the soup;
  7. Cook until fork tender(They should be al dente or not quite soft)
  8. Stir in the Tomato and seasonings; taste and adjust the seasonings as desired.
  9. Add the rice or Pasta and cook until tender.   (about 10 minutes)
  10. Serve hot with Bread or Crackers.


YIELD:          6 Servings


Note:          Different or additional vegetables may be used.    Vegetable soups are a good

                   place  to practice  creativity.  Use additional seasonings as desired.                                          


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