[blindweightwatcher] Dinner in 10 Minutes, Vegetable soup

From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
To: <blindweightwatcher@xxxxxxxxxxxxx>
Date: Thu, 22 Jan 2009 06:44:31 -0600
Dinner in 10 Minutes, Vegetable soup

 

Pioneer Press

 

This soup hits the spot on a cold winter night when you want something warm and 
don't have much time, says Marianne McNamara of St. Paul. She tries to always

have the ingredients on hand but doesn't get bothered if something's missing. 
"The beauty of this recipe is that you can add or subtract ingredients according

to what you have in your pantry."

 

What you need: 1 large can (49.5 ounces) low-sodium chicken broth; 1 can (14.5 
ounces) diced tomatoes with basil, garlic & oregano; 1 can (15 ounces) dark

red kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and 
drained; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 1 bag (16

ounces) California-style frozen vegetables (carrots, broccoli, cauliflower); 
1/4 cup orzo pasta; shredded cheddar cheese (optional)

 

How to make it: In a large pot or Dutch oven, combine chicken broth, tomatoes 
with juice, kidney beans, black beans, pepper and oregano. Bring to a boil.

Add frozen vegetables and orzo. Boil gently for several minutes. Reduce heat. 
Simmer until pasta is cooked. Sprinkle with shredded cheese. Serve with crusty

rolls and a tossed salad. Makes 6 to 8 servings.

something warm and don't have much time, says Marianne McNamara of St. Paul. 
She tries to always

have the ingredients on hand but doesn't get bothered if something's missing. 
"The beauty of this recipe is that you can add or subtract ingredients according

to what you have in your pantry."

 

What you need: 1 large can (49.5 ounces) low-sodium chicken broth; 1 can (14.5 
ounces) diced tomatoes with basil, garlic & oregano; 1 can (15 ounces) dark

red kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and 
drained; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 1 bag (16

ounces) California-style frozen vegetables (carrots, broccoli, cauliflower); 
1/4 cup orzo pasta; shredded cheddar cheese (optional)

 

How to make it: In a large pot or Dutch oven, combine chicken broth, tomatoes 
with juice, kidney beans, black beans, pepper and oregano. Bring to a boil.

Add frozen vegetables and orzo. Boil gently for several minutes. Reduce heat. 
Simmer until pasta is cooked. Sprinkle with shredded cheese. Serve with crusty

rolls and a tossed salad. Makes 6 to 8 servings.
[blindweightwatcher] Dinner in 10 Minutes, Vegetable soup

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