I wanted a veggie-rich, simple soup one night and threw this together easily with a mix of fresh veggies as well as frozen. It went great with pumpkin muffins on the side!
Ingredients:
6 Cups Water
3 Veggie Bouillon Cubes (I prefer Edward & Sons Garden Veggie, found at Sprouts, NG, WF)
1/4 Cup each veggies:
Corn
Carrots
Green Beans
Peas
Directions: Simmer all ingredients in large pot for about 1.5- 2 hours, or until veggies are tender.
**Note: My recipe reflects the water/bouillon cube ratio as directed on the package. Check yours to make sure that you are using the right amount of cubes per cups of water.
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