YIELD: 20 (1 cup) servings
1 (46-ounce can) tomato juice*
6 cups water (measure the water in the tomato juice can)
1 (28-ounce) can Italian-style diced tomatoes*
1 (1-pound) bag frozen sliced zucchini blend
3 (15-ounce) cans assorted beans (garbanzos, white or red kidney beans etc.)*
2 cups frozen cut green beans
2 cups thinly shredded cabbage
2 large carrots, thinly sliced (about 2 cups)
2 ribs celery, thinly sliced
1 large onion, chopped
1 tablespoon minced garlic (6 cloves)
1 cup small pasta, preferably whole grain (orzo, mini-shells, or spaghetti broken into short lengths)
2 tablespoons McKay’s Chicken-style seasoning
2 tablespoons Mrs. Dash garlic and herb no-salt seasoning
1 tablespoon Italian seasoning
Salt and Pepper (optional), to taste
In a large kettle, combine all the ingredients, except the pasta and seasonings, bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 30 minutes or until the vegetables are tender.
Add the pasta and seasonings, bring the soup back to a boil over medium-high heat, then reduce the heat to medium-low and continue simmering for 15 more minutes, or until the pasta is tender, stirring occasionally.
If necessary, add enough water to yield desired consistency. Season with salt and pepper (if using).
You may need to add water to leftover soup as the pasta continues to swell and soak up liquid.
Per Serving (nutrition summary with regular tomato juice and diced tomatoes, and undrained beans, but without added table salt): 107 Calories; 1g Fat (6% calories from fat); 6g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 551mg Sodium
Source: Recipe is copyrighted from Amazing Meals I and II by LuAnn Bermeo and also appears in recipe handouts shared at CHIP lifestyle seminars in our location where I have prepared the food samples for many, many people going through the program; posted on KRT by the author of Amazing Meals, LuAnn Bermeo. For information, please email email@example.com with Amazing Meals Cookbooks in the subject line.