INGREDIENTS:

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

 

DIRECTIONS:

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.