Busters Recipes

Chunky Vegetable Soup

Cooking spray
2 teaspoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
7 cups water 1 tablespoon dried basil
3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 pound red potatoes, cut into 1-inch cubes
1/2 pound small carrots, cut into 1-inch pieces
1 (15-ounce) can cannelloni beans or other white beans, drained
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (10-ounce) package frozen large lima beans
1/2 cuo uncooked orzo (rice-shaped pasta)
1/2 cup (2-ounces) shredded part-skim mozzarella cheese



1. Coat a large Dutch oven with cooking spray; add oil. Place over
medium-high heat until hot. Add onion and garlic; saute 5 minutes or until
tender. Add water and next 9 ingredients; bring to a boil. Cover, reduce
heat, and simmer 20 minutes. Add orzo, and cook, uncovered, over medium heat
an additional 10 minutes or until orzo is tender. Ladle soup into individual
bowls; sprinkle with mozzarella cheese. Yield: 8 servings ( serving size: 1
1/2 cups soup and 1 tablespoon cheese).

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