Basic Soup

• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1 (14 1/2 ounce) cancrushed tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 2 tablespoons minced dried onion
• 14 teaspoon garlic powder
• 1 teaspoon dried basil
• 34 teaspoon ground thyme
• 14 teaspoon black pepper
• 1 teaspoon sugar
• 5 -6 cups frozen non-starchy vegetables

1. In a large saucepan, combine all ingredients except the fresh or frozen vegetables.
2. Bring to a boil.
3. Add vegetables and simmer until tender.
4. Makes 10 cups, with an average of 60 calories and 4 grams of fat per cup.
5. Use any combination of broccoli, cauliflower, carrots, onions, leeks, mushrooms, green or wax beans, chopped spinach, zucchini, yellow summer squash, celery, garlic, asparagus, cabbage, brussels sprouts, peppers (red, green or yellow), chopped kale or collard greens.

chicken broth, tomatoes, tomato sauce, onion, garlic, basil, ground thyme, black pepper, sugar, frozen nonstarchy

Taken from www.food.com/recipe/basic-soup-203257 (may not work)