Hearty Italian Soup

This is a versatile and hearty soup recipe. Freezes well in individual mug portions for a quick snack or double up for a microwave dinner next week.

Quick and easy. Don't let the number of ingredients scare you. Open two cans, throw in some spices, add some bread, and dinner is served.

3/4 cup water

1/4 tsp. ground pepper
1 tsp. basil
1/2 tsp. oregano
1/8 tsp. garlic
2 tsp. parsley
2 T diced onions or equivalent dried onions

Optional
1 T barley
1 T wheat germ
1 T bulghur wheat

2 T angel hair pasta about 1" long

1 can diced tomatoes
1 can tomato soup

Soy or Oat milk to bring to right consistency.

Salt to taste

Bring water, all spices, and onions to boil.

Add optional barley, wheat germ, and bulghur wheat for protein, vitamins, and minerals. Although these ingredients are optional, they serve to thicken the soup and make it more hearty.

Break up pasta, then add to boiling mixture. Boil 5 minutes, stirring occasionally.

Stir in tomato soup and diced tomatoes with liquid.

Adding 1/2 cup soy or oat milk at a time, dilute to your favored consistency. Mix well.

Bring back to boiling. Salt to taste but tomato soup generally has enough salt.

Serve in mugs (with spoon) or bowls.

This is a versatile recipe. If you don't have one of the spices, make it anyway. The tomatoes have a robust flavor of their own. If you don't have one of the optional ingredients, add 2 T of one of the others.

Hint: Bulghur wheat, wheat germ, and barley are good thickeners while adding nutrients to many of your recipes. Good to have on hand! They all store well in the refrigerator.

This makes about 5 mugs. Freezes well in individual mug portions for a quick snack or double up for a microwave dinner next week.