Vegetable Rice Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
1 Tbsp. garlic, chopped
2 medium onions, sliced
4 c. V-8 juice (low sodium)
4 c. water
8 vegetable bouillon cubes (small cubes that make 1 c. each)
2 c. each: frozen green beans, peas, corn and carrots
1 c. brown rice, cooked according to pkg. directions
1 (15 1/2 oz.) can white kidney beans

Preparation

In an 8-quart saucepan, heat oil, garlic and onions over medium high heat.
Saute 5 to 6 minutes or until onions are clear. Add V-8 juice, water, bouillon cubes and vegetables.
Heat until soup comes to a boil.
Add rice and kidney beans.
Allow to heat through.
Remove from heat and serve.
Makes 10 to 12 servings.