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1 10-oz. package frozen cut green beans
In a large soup pot, combine all ingredients, except pasta. Bring to a boil over medium heat, stirring occasionally. Use a spoon to break up large clumps of frozen vegetables and also to cut up the tomatoes.
Cover, reduce heat to medium-low and simmer 45 minutes, or until vegetables are tender.
Add pasta, cover and cook 10 to 15 more minutes, until pasta is tender. I cook pasta separately so it doesn't get mushy after freezing and/or reheating. Remove and discard bay leaf before serving.
Poster's Notes:
Posted by Beth Levine Chaitman
Nutritional Info Per Serving: N/A
1 10-oz. package frozen peas and carrots (I usually use chopped broccoli)
1 10-oz. package frozen lima beans
1 10-oz. package frozen corn
1 10-oz. package frozen chopped spinach
2 1-pound cans tomatoes (can use crushed or diced)
1 1-pound can kidney beans, rinsed and drained (This will yield 10 ounces of beans)
1 8-oz. can tomato sauce
1 tablespoon minced onion flakes
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoon dried basil
1/4 teaspoon garlic pepper
Salt and pepper
5 cups water
1 cup 4-1/2-oz. orzo, or any type of small pasta
This is a staple in my house, it freezes well, reheats well and can be made in a crockpot or on the stove. Take some hard rolls or bread and it's a complete meal. This is very adaptable and I have varied the veggies quite a bit just making sure I have about 50 oz. total.