Refrigerator Vegetable Soup

by Mary Sacks

The recipe comes from what was already in the refrigerator and pantry. Just add a good stock and you are ready to go!

Ingredients

• 4 cups stock from RC No Added Golden Vegetable Base
• 1 (28 oz.) can of peeled and crushed tomatoes
• 2 large carrots, coarsely chopped
• ½ cup frozen green beans
• 1 stalk celery, thickly sliced
• ⅓ cup frozen pearl onions
• 2 cloves garlic, minced
• 1 Tbsp. dried parsley
• ¾ tsp. dried basil
• 1 bay leaf
• ½ cup macaroni, cooked
• 1 (15 oz.) can kidney beans, drained
• 3 small zucchinis, cubed

Directions

• In a large saucepan or Dutch oven combine RC Vegetable stock, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and bring to a boil. Reduce heat. Cover and simmer 15 minutes.
• Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to a simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.

Servings

• 2 Quarts

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