Italian Orzo Soup

• 1 (14 3/4 ounce) can stewed tomatoes
• 1 (10 1/4 ounce) can tomato bisque soup
• 1 (14 3/4 ounce) can creamed corn
• 2 cups frozen peas
• 1 cup frozen green beans
• 1/4 cup orzo pasta
• 1 chopped sweet onion
• 3 stalks celery, chopped fine
• 2 tablespoons chicken bouillon
• 1/2 cup Yoshida gourmet sauce
• 2 (10 1/4 ounce) soup cans water
• 1/2 lb mild Italian sausage

1. Brown the sausage well, then add the onions and celery.
2. Let cook until the onions and celery are soft.
3. Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
4. Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
5. Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
6. Now let simmer until the orzo is cooked.
7. Stir so orzo will not stick to bottom of soup pan.
8. SOUPS ON!

tomatoes, tomato bisque soup, corn, frozen peas, frozen green beans, orzo pasta, sweet onion, stalks celery, chicken bouillon, gourmet sauce, water, italian sausage

Taken from www.food.com/recipe/italian-orzo-soup-182982 (may not work)