Fat-Free Vegetable Soup

• 4 cans vegetable broth
• 1 can French-cut green beans
• 1/2 c. rice
• 1 can navy beans
• 2 medium onions, chopped
• 2 cans tomatoes
• 1 can whole kernel corn
• 1 can potatoes
• 1 can carrots
• 2 stalks celery, chopped
• 2 c. cabbage, chopped
• spices to flavor

1. Buy small cans of everything except broth.
2. Broth should be 15 or 16 ounce cans.
3. Place broth in large heavy pot and bring to a boil.
4. Reduce heat to simmer.
5. Add all drained canned vegetables except tomatoes.
6. Cook slowly over low heat for 30 minutes.
7. Add celery, onion, cabbage, rice and tomatoes and continue to cook slowly in covered pot.
8. Flavor with seasoning (other than salt) to taste.
9. Add water if necessary, but cook for another hour over low heat until everything is well done and flavors are well blended. Many servings.
10. Keeps well in refrigerator.

vegetable broth, green beans, rice, navy beans, onions, tomatoes, whole kernel corn, potatoes, carrots, stalks celery, cabbage, flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782856 (may not work)