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Quick Vegetable Soup

This Quick Vegetable Soup can be made with all frozen and canned vegetables or with a combination of fresh, frozen and canned. The directions are based on using fresh vegetables. If you opt for frozen or canned products, you will need to reduce the cooking time.

Quick Vegetable Soup

Makes 8 to 10 servings

• 1 cup diced yellow or red onion (1 medium onion)
• 2 tablespoons minced garlic (2 large cloves)
• 1/2 teaspoon crushed dry oregano
• 1/2 teaspoon crushed dry rosemary
• 1/2 teaspoon hot red pepper flakes
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 4 cups water
• 2 cups sliced carrots (2 to 3 carrots)
• 2 cups vegetable juice cocktail (such as V8)
• 1 cup green beans, cut into 1-inch pieces
• 2 cups cauliflower florets (1 small head)
• 1 cup yellow corn kernels
• 2 cups diced tomatoes with juice
• 1 cup zucchini, sliced in rounds (1 or 2 zucchini)
• 1 cup cooked or canned red kidney beans
• 1/2 cup diced red or green bell pepper
• 1/4 cup minced fresh parsley or other herb

In a soup pot, combine the onion, garlic, oregano, rosemary, red pepper, black pepper and salt. Add water and bring to a boil. Simmer at medium temperature for 5 minutes.

Add carrots and cook 5 minutes. Add vegetable juice cocktail and green beans. When the liquid begins to simmer, add cauliflower and cook 5 minutes. Add corn and continue cooking another 5 minutes. Add the tomatoes, zucchini, kidney beans and bell pepper. Cook at low temperature for 15 minutes, uncovered. Add more water to pot if necessary. Adjust seasoning with salt, pepper and hot red pepper flakes. Serve hot with parsley sprinkled over each serving.

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