The recent meltdown of the kitchen refrigerator's freezer led to the urgent need to do something with all the vegetables that defrosted.
I tried my hand at a vegetable soup, containing:
-Pacific Natural Foods Organic Low Sodium Vegetable Broth (32 oz.)
-2 C. water
-one 28-oz can of chopped tomatoes
-1/2 package of Tinkyáda brown rice pasta shells (or similar whole wheat shells would work)
-1/2 package of peas and carrots
-1/2 package of peas
-8 oz. green beans
a whole package of California-style vegetables (carrots, broccoli, and cauliflower)
-a whole package of Oriental style vegetables (broccoli, mushrooms, carrots, red peppers and water chestnuts)
-Two kinds of Mrs. Dash: Original Blend and Tomato Basil Garlic (about a tsp. each or to taste)
-McCormick Perfect Pinch, Roasted Garlic and Bell Pepper flavor, approximately 1/4 tsp.
Start by boiling the broth/water mixture in a large soup pot or Dutch oven. When it comes to a boil, start to cook pasta per package directions. When it comes back up to a boil, put in vegetables and add the seasoning, stirring thoroughly. When cooked, if you wish, you may take about three cups of the pasta/vegetable mixture out to dress with your favorite pasta salad dressing. (I did this because I decided I wanted to add tomatoes to my vegetable soup.) Add tomatoes and simmer until warmed through.
I didn't calculate the number of servings, but it was made Sunday and we're still eating the soup. I've pretty much finished off the veggie pasta salad.