2 c. water
1 can (10 1/2 or 14 1/2 oz.) beef broth
1 pkg. Idahoan Western potatoes
1 sm. onion, chopped
2 cloves garlic, minced
1 can (16 oz.) stewed tomatoes
1 can (15 1/4 oz.) dark red kidney beans, drained
1 can (15 1/4 oz.) Northern white beans, drained
1 pkg. (10 oz.) frozen chopped spinach
1 pkg. (10 oz.) mixed vegetables, peas, carrots, corn
Salt to taste
Pepper to taste
1 tbsp. oregano
2 tsp. thyme
1/2 tsp. red pepper flakes
1/4 c. chopped fresh parsley
1/2 c. Parmesan cheese, grated

In a large soup kettle boil water and broth. Add potatoes with sauce packet, onion, garlic and tomatoes. Boil for 10 minutes. Stir in kidney beans, white beans, spinach and mixed vegetables; cook for 10 minutes. Mix in salt, pepper, oregano, thyme and red pepper flakes. Continue cooking for 10 minutes, stirring frequently.

Just before serving sprinkle each bowl with parsley and Parmesan cheese. Soup freezes well and can be reheated in the microwave. Variation: Put all ingredients into crock pot and let cook on slow all day. May substitute chopped cabbage for spinach.