Vegetable Soup in a Flash!

1 - 2 cups frozen mirepoix

2 tbsp olive oil

32 oz salt-free chicken or vegetable broth

14.5 oz can salt-free diced tomatoes

½ - 1 tsp sugar (if desired)

Garlic to taste (fresh, frozen cubes, dried minced, powdered, jarred)

Black pepper to taste

1 bay leaf

Herbs or spices to taste (Examples: Italian herb blend, chili powder, poultry seasoning, curry powder, thyme, basil, chives, etc.)

2 cups frozen vegetables of choice

Optional Add Ins:

1-2 cups peeled and cubed potato (russet, red, Yukon gold, sweet, etc.)

1-2 cups packaged coleslaw

Pasta – small, thin shapes that cook quickly in the soup broth (stars, alphabets, pastina, fideo, etc.)

Rice – quick cooking/instant, ready-to-serve, frozen (my local stores carry a couple of brands of fully cooked NSA white or brown rice in bowls/pouches in the pasta aisle and also in the freezer section)

Beans – NSA canned or frozen (my local stores all carry baby limas and black eyed peas along with a few other choices like black beans, garbanzos, and lentils in the freezer section)

Mushrooms – NSA frozen, canned, dried/freeze dried

Saute the mirepoix in olive oil. Once the vegetables are tender, add no-salt-added broth along with salt-free diced tomatoes. Add garlic, bay leaf, and black pepper. Add herbs of choice and sugar, if desired.

Let mixture simmer for about 15-20 minutes before adding 2 cups of frozen mixed vegetables. Add options of choice. Stir and simmer together for another 15-20 minutes until all vegetables are tender.