Quick Vegetable Soup

If time doesn't permit you to cut up all the vegetables, try this quicker version
using only canned ingredients and just the one medium onion, and you can
even substitute chopped, frozen onions there as well.

3 - 10½ oz. cans Chicken Stock
1 - 15 oz. can Mixed Vegetables w/potatoes(drained)
1 - 15 oz. can Northern Beans(drained)
1 - 15 oz. can Butter Beans(drained)
1 - 8 oz. can cut Green Beans(drained)
1 - 14½ oz. can Diced Tomatoes
w/onions, garlic, & basil 1 - medium onion, diced
1 - clove garlic, minced
1 - Tbsp. olive oil
1/2 - cup barley or elbow macaroni
1/2 - cup of water as required
salt & pepper to taste (½ tsp. each)

Print Ingredients Only

Directions:
Saute onions for 5 minutes in the olive oil.
Add the garlic and saute for 2 minutes more.
Add the chicken stock and all remaining ingredients.
Simmer on low heat about 2 hours before serving.
One hour before serving add the barley (1/2 hour for macaroni).
Just before serving, add salt and pepper to taste.

Variation:
Any leftover vegetables you have may be used instead of those listed.
It is difficult to fail with this recipe, so be creative.

* To make Chicken Soup, add 300g of cooked and cubed chicken.

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