Apple Juice Soup
2 lb. carrots, cut in 1/2-inch chunks
1 small head cauliflower
(1 1/4 lb.), separated
1 1/4 lb. broccoli, separated into florets and tender
stems, sliced into rounds, peel the heavy stems and slice them too.
3 large onions, halved lengthwise and slice thin
2 oz. dried sliced mushrooms
1 lb. green beans, trimmed and cut in 2 1/2-inch pieces (about 3 c.)
8 c. water
1 Tbsp. garlic powder
2 jars (16 oz. each) sodium reduced meatless spaghetti sauce
4 c. elbow macaroni
2 c. apple juice
Put vegetables, water and garlic powder in an 8 quart pot.
Cover and bring to boil over medium-high heat. Boil 12 minutes, stir
once.
Reduce heat to low and cover. Simmer 60 to 70 minutes until vegetables
are tender. Stir in rest of ingredients. Heat through. Serve right away
or store in fridge overnight, covered. May be frozen in batches.
Makes 30 cups or 20-30 servings
