Garden Vegetable Soup ©

Garden vegetable soup is a family favorite.

by Melonie Turley

Cream Together:

• 4 cups of water
• 2 cans Cream of Chicken Soup

Add:

• 2 cups cooked rice - If you don’t have cooked rice, add 1 cup of uncooked rice and another 2 cups of water to the 4 cups of water (6 cups total), boil for 20 minutes. Boil rice and water before adding in the cream soup.

• 1 can green beans or 2 cups fresh / frozen (if frozen, put with rice for the last 10 minutes)
• 1 medium can diced tomatoes or 2 cups fresh
• 1 can corn or 2 cups fresh / frozen (if frozen, put with rice for the last 10 minutes)
• 1 can beans (garbanzo, small read, white, black) – drain & rinse
• 1 teaspoon salsa seasoning
• 1 ½ teaspoon enchilada seasoning
• ½ teaspoon salt

Heat through, serve, and enjoy!

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