2 (1 lb. ea.) pkgs. frozen vegetables (preferably fiesta style blend that includes beans, broccoli, carrots, onions, etc.)
1 (28 oz.) can diced or whole tomatoes
1 (32 oz.) box salt-free vegetable broth
1 env. Lipton dry onion soup mix
2 tbsp. diced garlic
2-4 tbsp. olive oil
2 tbsp. butter
choice of salt free seasonings (cayenne, smoked paprika are two of my favorites)
1 bag of boil-in-bag brown rice (optional)

Heat olive oil and butter in pot. Add garlic and allow garlic to cook slightly, it should be aromatic and becoming translucent. Immediately add tomatoes, vegetable broth and soup mix. Stir together and allow base to come to a boil.

Add vegetables. Allow soup to come to a boil again and then lower heat to simmer. After the soup reaches a simmer, add your seasonings and cover for at least 15 minutes, stirring occasionally. This is where you can add your brown rice and stir in.

Note: Allow the soup to cook rice and then remove from heat. This should take no more than an additional 10 minutes. Add additional broth if necessary.

It is best to test your soup as soon as the rice is tender to gauge your seasoning and salt.

This soup gets better and better as leftovers!

Submitted by: Linda Rosa