Keep the ingredients on hand for this colorful off-the-shelf soup. Throw in some cooked chicken or turkey and elevate it to main dish status.
January 1912-once big jar of salsa
1 cup tomato juice low sodium
1 / 3 cup quick-cooking brown rice
1 tablespoon chopped onion
1 teaspoon Italian seasoning, crushed
1 / 2 teaspoon instant chicken bouillon granules
C. 8.1 teaspoon minced garlic
1 / 8 c. teaspoon pepper
2 cups water
1 16-ounce package loose-pack frozen zucchini, carrots, cauliflower, green beans and Italian beans
1 / 3 cup finely chopped or grated Parmesan cheese (optional)
Directions
1. In a large saucepan combine salsa, tomato juice, brown rice, onion, Italian seasonings, bouillon granules, garlic, pepper and 2 cups water. Bring to a boil, reduce heat. Cover and simmer for 10 minutes.
2. At the same time, frozen vegetables in the filter. Run cold water for the vegetables until melted. Mix the vegetables over rice mixture. Return to boil, reduce heat. Cover and simmer for 5-10 minutes or until rice and vegetables are tender. Top each serving with cheese, if desired. Makes 6 servings boundary.
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