Quick and Versatile Vegetable Soup

Name: Quick and Versatile Vegetable Soup
Ingredients: 12 onion, chopped; 1 (28 ounce) can stewed tomatoes; 1 cup carrot, chopped; 12 cup green pepper, chopped; 4 dried dried Chinese mushrooms, soaked & chopped; 4 stalks celery, chopped; 1 (10 ounce) canmixed beans; 2 cups non fat chicken stock; 1 tablespoon dry onion soup mix; 12 teaspoon salt (to taste); 14 teaspoon pepper (to taste)

11 ingredients

4 steps

Ingredients

12 onion, chopped
1 (28 ounce) can stewed tomatoes
1 cup carrot, chopped
12 cup green pepper, chopped
4 dried dried Chinese mushrooms, soaked & chopped
4 stalks celery, chopped
1 (10 ounce) canmixed beans
2 cups non fat chicken stock
1 tablespoon dry onion soup mix
12 teaspoon salt (to taste)
14 teaspoon pepper (to taste)

Directions

1

Soak Mushrooms in hot water for 20 minutes, drain remove stem and chop.
2

Chop all vegetables and put in large pot with all ingredients except mushrooms and beans.
3

Bring to a boil, reduce heat add mushrooms and beans and let simmer until vegetables are cooked.
4

You can choose the vegetables to your own taste and even omit beans.