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Vegetarian Veggie Soup

1 package frozen mixed vegetables (16 ounces)
1 pound red skinned potatoes, cubed
1 onion, medium dice
2 stalks celery, medium dice
2 cans peeled and diced tomatoes (14.5 ounces)
1 can kidney or other beans
1 can tomato sauce (29 ounces)
2 quarts water
2 packages dry onion soup mix
1 can evaporated milk (5 ounces)
1 pound noodles or pasta

Combine all ingredients except for the milk and pasta in large pot. Mix well. Bring to a boil, lower heat and simmer for 55 minutes or until potatoes are cooked through.

Add pasta or noodles. Cook until el dente. 3. Stir in milk. 4. Serve hot with crusty bread.

Tester's note: Chef Odette calls this a basic soup recipe. You can add spinach, tofu or other leafy vegetables. She likes it with a small amount of cooked, ground beef and thin pepperoni wedges. Use a sturdy pasta such as shells, wagon wheels, bow ties, or large penne pasta. If you cook it for the full 55 minutes, adjust the amount of pasta. We used only 1/2 pound, and it was plenty. This soup has a nice, creamy texture.

From the kitchen of Chef Odette

Thursday, November 09, 2000

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