Hearty Manitoba Vegetable Soup
(modified from Dietitians of Canada)
frozen vegetable medley
diced carrots, pea, corn, zucchini or similar mixture
peeled and diced
can of diced or whole tomatoes
you can always buy bouillon cubes instead of broth in cartons or cans to save shelf space
can red kidney beans
package of frozen
small can of pure pumpkin puree
cooked small pasta
rice or barley (optional, choose whole wheat or brown rice if you can)
In a large soup pot, heat oil over medium heat and cook vegetables and garlic for about 8 minutes or until softened.
Stir in potatoes, tomatoes, bay leaves, rosemary and thyme. Add broth and beans; bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.
Stir in spinach, pumpkin puree, Worcestershire, mustard and pepper; simmer about 10 minutes.
Stir in pasta, if using and heat through.