Vegetable Curry Soup
2- 32 oz. Containers of low sodium vegetable stock
2- 16 oz. cans of tomato sauce
1- Small sweet onion, diced
2- Bags of frozen mixed vegetables (pick your favorite blend)
2- Large potatoes, diced
¼- Small bag of Orzo uncooked pasta
16 oz. Water
2- Garlic cloves, minced
1 Tbsp. Pepper
2 Tbsps. Yellow Curry Powder
Favorite Hot Sauce (click to see mine), to taste- Optional
Now here is the hard part, dump all ingredients into a medium stock pot. Bring to a boil, stirring often. Turn temperature to low and simmer covered until potatoes and onion are soft.
Eat and enjoy!
This recipe will keep in the refrigerator for up to 10 days and in the freezer up to 3 months. Each serving (1 ½ cups) is about 250 calories with less than one gram of fat!