Judy's Vegetable Soup From Cans - {American}

If ever there was a pure American Frontier soup, this is it. In fact, it reminds me of American novelist Willa Cather's recipe for Vegetable Soup, from vegetables that are "run through a grinder then home canned; then in Winter add contents of jar to soup stock" -- from a handwritten note she put inside her copy of The White House Cook Book. Judy Teeter, who contributed the preceding recipe, is a true New Mexican, creative cook, passionate singer (who sings with the local chorale), and is from Los Lunas, New Mexico -- far from Cather's 19th century Nebraska. But the end product is pure and hearty anywhere, anyhow. Judy says it's great "for when time is short, but you want something really good!"

Courses: Soup

Recipe Ingredients

1 tablespoon	15ml	Onion - chopped (medium)
1		Garlic clove - chopped
		Olive oil - as needed
2		Vegetable or chicken stock - (14 1/2 oz
		Ea) - good quality
2		Diced tomatoes - (14 1/2 oz ea)
1		Green beans - (14 1/2 oz) - undrained
1		Whole corn - (14 1/2 oz) - undrained
1		Mixed vegetables - (14 1/2 oz) - undrained
1		Whole beans - (14 1/2 oz) - undrained
		(use whatever you have on hand)
1/4 cup	40g / 1.4oz	Rice
1		Bay leaf - (to 2)
		Dried basil - to taste
		Thyme - to taste

Recipe Instructions

Saute the onion and garlic in the olive oil. Add the rest of the ingredients, season to taste with basil and thyme, and bring to a boil. Cover, reduce heat and cook about 20 minutes to cook the rice. Serve hot. It should not need much salt.

Judy says, "I never make this soup exactly the same twice. It depends on what I have on hand. It is easy, quick, not too heavy, and tastes wonderful." I agree -- I made it twice with different herbs and beans -- threw in some tired vegetables from the fridge, too.

This recipe yields ?? servings.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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