Zero Point Soup
Ingredients
1 each vegetables, frozen, large bag, italian blend
28 oz tomatoes, can, diced, undrained
1/2 each cabbage, head, chopped
1 each broth, chicken, can
2 teaspoon italian seasoning
Directions:
Mix broth, tomatoes, italian seasoning and cabbage together in a large pot. Cook until cabbage is nearly tender. Stir in frozen vegetables and cook an additional 10 minutes.
Note: Can add elbow macaroni if you choose.
Makes 7 cups.
Fast and Easy
2Packages instant ramen noodles-oriental flavor
2 cups water
1 pound lean ground beef
1bunch scallions
16 oz frozen oriental vegetables
1-tablespoon soy sauce
Break the Ramen noodles into a medium bowl. Sprinkle with just one seasoning packet. Cover with two cups of boiling water and allow to sit while you prepare the remaining ingredients.
In a large skillet or wok, brown ground beef over medium heat until cooked. Drain.
Add the scallions and sprinkle with the contents of remaining seasoning packet. Cook for an additional minute.
Add the noodles and the water in which they were soaking, frozen vegetables, and the soy sauce. Cover and bring to simmer. Cook until the frozen vegetables are tender, about five minutes.
Yield: 4-6 servings