Thursday, January 29, 2009
Soup and Sammich!
WOO-HOO! Home-made Vegetable Soup with Ham, Melted Horseradish Cheddar & Sliced Red Onion on Toasted Caraway Rye Bread ... Yummy!
EASY VEGETABLE SOUP
2 14-1/2 oz cans chicken broth (low sodium)
1 16 oz can diced Italian-style tomatoes, including juice
1 can bean dark red kidney beans (drained & rinsed)
1 can black beans (drained & rinsed)
1 bag frozen mixed vegetables (to include any combination of carrots, broccoli, cauliflower, zucchini, green beans)
1/4 cup dry whole-wheat couscous (optional) or 1/4 cup orzo (optional)
1/2 tsp. dried oregano
1/2 tsp. pepper
Top with shredded cheese.
Combine chicken broth, tomatoes with juice, rinsed beans, frozen vegetables, couscous or orzo, oregano & pepper. Bring to a boil; reduce heat and simmer for at least 10 minutes.