• 2 15-oz cans diced tomatoes, or 15 oz diced, and 15 oz crushed [may add 2 additional cans]
  • 7 cups of water
  • 2 15-oz cans beans of choice—black beans, kidney, cannellini, pinto, garbanzo
  • 2 1-lb bags frozen vegetables like Italian blend (zucchini, green beans, broccoli and red pepper), or California blend (cauliflower, broccoli and carrots)
  • 2-3 cups favorite cooked starch, such as potatoes or rice or other grains
  • 1/2-1 cup uncooked pasta
  • Herbs/seasonings that you like such as garlic powder, onion powder, cumin, chili powder, paprika, ginger, or spice blend like Italian, Herbs de Provence, Mexican blend.

Recipe from Rachael Brown’s Book, For Fork’s Sake. Jeff taught his 8-year-old daughter to make this soup in order to prepare dinner.  Super quick, easy, and tasty. Easily customizable.

Serves 4

Place the tomatoes in a large pot, add 7 cups of water. Then add all of the other ingredients. Bring to a boil, than simmer for 15 minutes.