Jeni’s Quick and Easy Vegetable Soup

(I found this recipe in my book and it is apparently back in the day, prior to when I learned how to make my own soup stock, hence the commercial product, used in the recipe. I have not made this in years, however it might be a quick way to warm up a cold and rainy monsoon day, in the fall or later winter.)

(You could substitute vegetable boullion for the stock, however both the soup mix and the boullion may have more sodium content, than desired. )

(For all vegetables, you might substitute frozen veggies, if you have those on hand, or a particular veggie is out of season. )

1 Package Onion Soup Mix or Veggie Stock if you have four cups on hand.
2 to 3 Medium Onions (quartered or sliced) Use yellow, walla walla sweets or substitute with green onions.
2 Large Carrots, diced or about 1/2 cup of the baby carrots cut in, about four pieces
3 Medium White or Red Potatoes, diced (no need to peel, just wash well)
1/4 lb. Green Beans, cut into small pieces
2 Small Tomatoes, quartered or cut to desired size
1/2 to 1 cup cooked Basamati Rice or Orzo
4 Cups Water
1 Pinch of Cumin
1 Pinch of White or Black Pepper

Always season a soup to your particular taste.

Make the Onion Soup with the four cups of water until it is fully blended. Add all of your veggies to the Onion Soup and bring to a boil, for about two minutes. Boil just long enough to lightly tenderize the veggies. Cover and simmer for about 45 minutes allowing the flavors to be absorbed into the soup mix.

Serve with crusty, toasted french bread, or a nice cheese roll and light salad.